Pumpkin Pudding with Mile-High Meringue

By CorbettCook

Ingredients

• 2 1/2 Cups Sugar
• 3 tbsps water
• 2 Cups heavy cream
• 1 Cup whole milk
• 1 15 oz can unsweetened pumpkin puree
• 8 Large eggs, 6 separated, at room temperature
• 1 1/2 tsps cinnamon
• 1/2 tsp ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• Pinch of freshly ground pepper, salt
• 1 Vanilla bean split, seeds scraped

Details

Servings 12

Preparation

Step 1

Pre-heat oven to 350. In medium saucepan mix one cup of the sugar with the water. Using a wet pastry brush, wash down the pan side to remove any sugar. Cook over moderately high heat until an amber caramel forms, about 8 mins. Off the heat, stir in the cream and milk. Some of the sugar will harden, then put back on moderate heat and cook the caramel cream, stirring until smooth and all of the caramelized sugar has dissolved into the cream mixture.

In a medium bowl, whisk the pumpkin puree with the 6 egg yolks, and two whole eggs. Add the cinnamon, ginger, cloves, nutmeg, pepper and a pinch of salt. Gradually whisk in the hot caramel cream.

Pour the pudding into 12 ¾ cup ramekins ( I also like to use 4 oz ramekins since the pudding is so rich, just adjust cooking time to about 30 minutes). Set in a roasting pan. Pour enough hot water into the roasting pan to reach half way up the sides of the ramekins. Cover the pan with foil and cut 4 small slits in the top. Bake the puddings for about 40 minutes, or until the centers are just set. Remove puddings from the water bath. Let cool on wire rack, then refrigerate until chilled, at least 1.5 hours.

Pre-heat the broiler. In a large bowl set over a pot of simmering water whip the 6 egg whites with the remaining 1.5 cups of sugar, the vanilla seeds and a pinch of salt. Whip until the sugar has dissolved, 3 mins. Remove the bowl from the water bath. Beat the whites until stiff, glossy peaks form, 6 mins. Spread the meringue in swirls over the pudding. Broil 4 inches from the heat for 2 mins, until golden and serve .

Make ahead. The Pudding can be refrigerated for one day. It can be topped with the meringue and broiled 2 hours before serving; keep at room temperature.