Pumpkin Week: Vanilla Pudding with Pumpkin Cream

Pumpkin Week: Vanilla Pudding with Pumpkin Cream

Today, the kitchen partner and I are in a heated debate. We’re all bent out of shape on the first day of pumpkin week over this:

Minnesota foie gras producer challenges notion that process is cruel

I bet you can figure out who falls on the side of the local producer and who falls on the side of the ducks. It’s not often that he and I disagree so much we have to sit in separate rooms. Not often that we stop talking because we can’t get the other one to see it our way. I swear. It only happens when we talk about parochial schools or how often I should go to the gym. Most times, we’re pretty civil.

Time for a peace-offering. The next time you’re in trouble with your significant other over duck liver, go for made-from-scratch pudding topped with freshly whipped pumpkin cream. Guaranteed to ease tension and soften the grumbling. When my mom dropped off the fall ramekins this past weekend, the idea instantly popped into my head. Just needed a reason to put it together!

Vanilla Pudding with Pumpkin Cream 

Ingredients 

For the pudding
1/3 C. sugar
2 Tbsp. cornstarch
1/8 tsp. salt
2 C. skim milk
2 egg yolks, slightly beaten in a mixing bowl
2 Tbsp. butter cut into pieces
2 tsp. vanilla

For the pumpkin cream
1 C. heavy whipping cream
3 Tbsp. granulated sugar
3 Tbsp. pumpkin purée
1 tsp. pumpkin pie spice

Instructions
1. Mix sugar, cornstarch, and salt in a small sauce pot. Whisk in milk and bring to a boil over low heat, stirring constantly. Boil 1 minute, remove from heat. Stir 1/2 of milk into egg yolks, being careful not to scramble eggs. Return mixture to the pot and bring to a boil, stirring constantly. Boil for 1 more minute; remove from heat. Stir in butter and vanilla until butter melts.
2. Pour into pudding cups and cover with plastic wrap. This prevents a skin from forming on pudding. Refrigerate for 1 hour or until pudding sets.
3. 15 minutes before serving, begin to prepare pumpkin cream. Place a mixing bowl and electric mixer beaters in the freezer for at least 10 minutes. Remove from freezer and combine whipping cream and sugar in bowl. Beat on high speed until soft peaks form. Gently fold in pumpkin and pumpkin pie spice. Beat on high speed again, until peaks are firm.
4. Remove plastic wrap from pudding cups and top with a dollop of whipping cream. Serve chilled.

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