Pumpkin Pie Pudding

Products Used
0
45
98
Pumpkin Pie Pudding
By Chef Eddy Van Damme
Prep Time:
20m
Bake/Cook Time:
45m
Yield:
6 - 8 ramekins

It's like pumpkin pie without a crust. This Pumpkin Pie Pudding will make you thankful it’s time for dessert! A delicious, chilled sweet treat perfect for the fall season but great throughout the entire year.

Budín de calabaza hecha en casa le hará agradecido es el momento para el postre! Un placer delicioso, dulce refrigerado ideal para la temporada de otoño pero también son buenos para todo el año. 

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

  • 3 large eggs
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup half and half
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 teaspoons orange zest, no white bitter pith

      Directions

      1. Preheat the oven to 350°F.
      2. Whisk eggs until well blended. Add brown sugar and whisk rapidly until smooth. Add pumpkin and vanilla followed by half and half. Add all remaining ingredients.
      3. Place about 6-8 ramekins into a roasting pan. Pour pudding into ramekins. Pour hot water into roasting pan about 1 inch deep.
      4. Place in oven and bake until center of ramekins no longer tremble or an inserted knife point comes out clean, about 45-55 minutes.
      5. When cool enough to handle, transfer ramekins into refrigerator. Serve chilled.
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      Budín de Calabaza

      Products Used
      0
      45
      98
      Pumpkin Pie Pudding
      Por Chef Eddy Van Damme
      Tiempo de preparación:
      20m
      Tiempo de cocción / cocción:
      45m
      Rendimiento:
      6-8 potecitos (según el tamaño)

      Budín de calabaza hecha en casa le hará agradecido es el momento para el postre! Un placer delicioso, dulce refrigerado ideal para la temporada de otoño pero también son buenos para todo el año. 

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Imperial
      Products Used

      Ingredientes

      • 3 huevos grandes
      • 3/4 taza de Imperial Sugar Azúcar Morena Clara
      • 1 lata (15 oz) puré de calabaza
      • 1 cucharadita de extracto de vainilla
      • 1 taza media crema (half&half)
      • 1 1/2 cucharadita de canela
      • 1/4 cucharadita de clavos
      • 1/2 cucharadita de sal
      • 2 cucharaditas de ralladura de naranja, sin la parte blanca

      Direcciones

      1. Precaliente el horno a 350°F
      2. Bata los huevos hasta que estén bien mezclados. Agregue el azúcar morena y bata rápidamente hasta que quede suave. Agregue la calabaza y la vainilla, seguido por la media crema. Agregue el resto de los ingredientes.
      3. Coloque aproximadamente 6 – 8 potecitos en una bandeja para asar. Vierta el budín dentro de los potecitos. Vierta agua caliente dentro de la bandeja para asar, hasta aproximadamente 1 pulgada de profundidad.
      4. Ponga la bandeja en el horno y hornee hasta que el centro de los potecitos deje de temblar o hasta que la punta de un cuchillo insertado salga limpia, es decir aproximadamente 45 -55 minutos.
      5. Cuando se haya enfriado lo suficiente para manejar, transfiera los potecitos al refrigerador. Sirva frío.

       

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