Тиквата пудинг
Тази кадифена пудинг се сервира в малки тиквички и е покрита със сметана и канела, поръсени с сладкиши.
Източник: Децата на Марта Стюарт, 2002 г.
Дози
добив
Съставки
инструкции
Бележките на готвача
Използвахме яке-be-littles, но в тази рецепта може да се използва всяка малка тиква.
Luke
27.04.2023 @ 02:21
This recipe for velvet pudding is served in small pumpkins and is covered with cream and cinnamon, sprinkled with sweets. Source: Martha Stewarts Children, 2002. Makes 4 cups. Ingredients: 6 small pumpkins (about 1/2 pound each), 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, 1/2 cup firmly packed dark brown sugar, 3 tablespoons cornstarch, 1 1/2 cups half-and-half, 3 large egg yolks, 1 tablespoon molasses, 1/2 teaspoon salt, 1/2 cup hot water, 1/2 cup pumpkin puree or canned pumpkin puree, 1/2 cup heavy cream, puff pastry sheets, optional. Instructions: 1. Preheat oven to 400 degrees. Cut off the tops of the pumpkins; discard and discard the seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside the pumpkins and replace the pumpkin tops. Place on a baking sheet and bake until tender, 25 to 30 minutes. Remove from oven; let cool. 2. Combine brown sugar and cornstarch in a large heatproof bowl set over a saucepan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture begins to thicken. Gradually whisk in hot water. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly. 3. When ready to serve, whip cream until soft peaks form. Serve pudding in baked pumpkins, topped with cream and garnished with puff pastry sheets, if desired. Chefs notes: We used jack-be-littles, but any small pumpkin can be used in this recipe.