Ingredients with Measurements:
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Special equipment needed:
- 6-8 ramekins or small bowls
- Whisk
- Saucepan
- Mixing bowls
- Fine mesh strainer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a saucepan, combine pumpkin puree, heavy cream, whole milk, sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Heat over medium heat until mixture comes to a simmer.
3. In a mixing bowl, whisk together egg yolks and cornstarch until smooth.
4. Slowly pour the hot pumpkin mixture into the egg mixture, whisking constantly.
5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove from heat and strain the mixture through a fine mesh strainer into a clean mixing bowl.
7. Divide the mixture evenly among the ramekins or small bowls.
8. Place the ramekins or small bowls in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins or small bowls.
9. Bake for 30-35 minutes, or until the budinos are set but still slightly jiggly in the center.
10. Remove from oven and let cool to room temperature.
11. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
12. Serve chilled, garnished with whipped cream and a sprinkle of cinnamon.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 2 hours and 40 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 315
Fat: 19g
Carbohydrates: 31g
Protein: 5g
Sodium: 76mg
Sugar: 23g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with brown sugar or maple syrup.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add a layer of gingersnap cookie crumbs to the bottom of each ramekin or small bowl before pouring in the pumpkin mixture.
- Top each budino with a dollop of whipped cream and a sprinkle of chopped pecans.
- Substitute pumpkin puree with sweet potato puree for a different flavor.
Tips and tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any lumps or bits of cooked egg.
- To prevent the budinos from cracking, let them cool to room temperature before refrigerating.
- For a smoother texture, blend the pumpkin mixture in a blender or food processor before straining it.
Storage instructions:
Store leftover budinos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Budinos can be served cold or at room temperature. If you prefer them warm, place them in a microwave-safe dish and heat in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the budinos in individual ramekins or small bowls, garnished with whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, chopped pecans, gingersnap cookie crumbs, caramel sauce.
Pairings:
Coffee, hot chocolate, chai tea.
Suggested side dishes:
Pumpkin pie, apple crisp, pecan pie.
Troubleshooting advice:
- If the budinos don't set properly, try baking them for an additional 5-10 minutes.
- If the budinos crack, it may be because they were overcooked or cooled too quickly. Try baking them for a shorter amount of time or letting them cool to room temperature before refrigerating.
Food safety advice:
Make sure to cook the pumpkin mixture until it reaches a temperature of 160°F to ensure that any harmful bacteria are killed.
Food history:
Budino is an Italian dessert that is similar to pudding or custard. It is typically made with milk, sugar, and cornstarch, and can be flavored with a variety of ingredients, such as chocolate, fruit, or spices.
Flavor profiles:
Creamy, pumpkin, cinnamon, ginger, nutmeg, cloves.
Serving suggestions:
Serve the budinos as a dessert after a fall-themed dinner party or Thanksgiving meal.
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Taste: Rich, Creamy, Sweet, Spiced, Pumpkin, Pumpkin-Flavored