• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pumpkin Pudding with Walnut Cream

  • 10servings

Add to MenuAdd to Calendar

Source: www.chef2chef.netReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. Makes 10 servings

  2. Pudding:

  3. 3 cups half and half 6 large eggs

  4. 1/2 cup sugar

  5. 1/2 cup firmly packed light brown sugar

  6. 6 tablespoons light molasses

  7. 1 1/2 teaspoons ground cinnamon

  8. 1 1/2 teaspoons ground ginger

  9. 3/4 teaspoon ground nutmeg

  10. 1/8 teaspoon ground cloves

  11. 1/4 teaspoon salt

  12. 24 ounces solid-pack pumpkin

  13. Walnut Cream:

  14. 1 1/2 cups whipping cream

  15. 3 tablespoons powdered sugar

  16. 1 1/2 tablespoons dark rum

  17. 3/4 cups walnuts, toasted and finely

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Pudding:

  3. Preheat oven to 325°F. Butter a shallow 8-cup baking dish.

  4. Bring half and half to simmer in small saucepan. Set aside.

  5. Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt inlarge bowl to blend. Mix in pumpkin and warm half and half. Pour mixture intoprepared dish. Set dish in a large baking pan. Add enough hot water to pan tocome halfway up sides of dish.

  6. Bake until custard is set and knife inserted 2 inches from center comes outclean, about 50 minutes. Cool completely. Serve cold or at room temperature withWalnut Cream. (This can be prepared 1 day ahead. Cover and refrigerate.)

  7. Walnut Cream:

  8. Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar andrum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can beprepared 4 hours ahead. Cover and chill

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback