Baby Pumpkin Puddings with Cinnamon Whipped Cream and Pecan Brittle
These delicate baby puddings scented with a touch of rum and orange zest started life as the filling for my mother’s pumpkin pie. But since I don’t have Devin’s deft hand in the pastry department, I decided to skip the crust and make these sweet little desserts instead.
Pecan Brittle
1 1/2 cups (375 mL) granulated sugar
3/4 cup (190 mL) pecan halves (about 3 oz/90 g), broken in rough quarters
Pinch of kosher salt
Puddings
14-oz (398 mL) can pumpkin puree (not pumpkin pie filling), about 1 3/4 cups (440 mL)
3/4 cup (190 mL) lightly packed light brown sugar
3/4 tsp (3 mL) kosher salt
1 tsp (5 mL) ground cinnamon
1/2 tsp (3 mL) ground ginger
1/2 tsp (3 mL) ground nutmeg
1/4 tsp (2 mL) ground mace
2 large eggs
1 1/2 cups (375 mL) evaporated milk (not condensed) or 18% cream
2 Tbsp (30 mL) dark rum
1/2 tsp (3 mL) lightly packed grated orange zest, preferably organic
Cinnamon Whipped Cream
1/2 cup (125 mL) 35% (whipping) cream
1/2 tsp (3 mL) vanilla extract
1 tsp (5 mL) granulated sugar
1/8 tsp (0.5 mL) ground cinnamon
The puddings can be made a day ahead and refrigerated, but bring them to room temperature before serving.
For the brittle, melt half the sugar in a small heavy saucepan over medium-low heat. Once the sugar starts to melt around the edge of the pan, stir until all the sugar has melted. Add the remaining sugar and stir until it has turned a caramel color. This could take up to 15 minutes. If you have a candy thermometer, it should register 250°F (120°C), just below hard boil.
Stir in the pecans and salt and quickly pour the mixture onto a lightly buttered counter or baking sheet. Use a lightly oiled spatula to smooth the brittle into a thin layer (about 1/4 inch/6 mm thick). Allow to cool and then break into shards. Extra brittle will keep in a closed container for a few days.
Preheat the oven to 350°F.
For the puddings, combine the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and mace in a large bowl.
Whisk together the eggs, evaporated milk, rum and orange zest in a separate bowl. Stir the egg mixture into the puree.
Divide the custard among six 3/4-cup (190 mL) ovenproof ramekins and place in a roasting pan. If there are any small bubbles on top of the custards, draw the tip of a small knife across the top to break them.
Make a bain marie by pouring warm water into the roasting pan until it comes halfway up the sides of the ramekins. Place a piece of foil lightly over the top and bake for 45 to 50 minutes, or until the puddings are barely quivering in the middle.
Remove the ramekins from the oven, cool on a rack and refrigerate, covered, until an hour before serving.
For the whipped cream, combine the cream and vanilla in a bowl and whip until soft peaks form. Add the sugar and cinnamon. Whip until the cream is soft and billowy. Refrigerate.
Garnish the flans with a dollop of whipped cream and a shard of pecan brittle.
Serves 6
Excerpted from Two Dishes by Linda Haynes and Devin Connell Copyright © 2009 by Linda Haynes and Devin Connell. Photograph Copyright © 2009 by Douglas Bradshaw. Excerpted by permission of McClelland & Stewart. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
