Pumpkin Pudding With Candied Ginger Whipped Cream

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 4 large egg yolks
• 1 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch ground cloves
• 1 pinch salt
• 1 1/2 cups whole milk
• 1 1/2 cups half-and-half
• 1 3/4 cups unsweetened pumpkin puree (one 15-ounce can)
• 4 tablespoons unsalted butter
• 1 tablespoon pure vanilla extract
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons minced crystallized ginger
• 1 cup coarsely crumbled store-bought gingersnap cookie (about 4 ounces)

Recipe

• 1 make the pudding: in a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
• 2 in a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. remove from the heat.
• 3 in a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. add the puree to the pudding along with the butter and vanilla and stir until the butter melts. transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. refrigerate until very cold, about 4 hours.
• 4 make the topping: in a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
• 5 spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. sprinkle with the crumbled gingersnaps and serve.