Pumpkin Blancmange Pudding Recipes

VALERIE'S PUMPKIN PUDDING (FOR WOLFIE)

Steps:

• In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
• Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
• Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
• To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).

BLANC MANGE (ENGLISH STYLE)

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

QUICK PUMPKIN PUDDING

Steps:

• Combine cold milk and pudding mix in a large bowl; beat with an electric mixer until well blended, about 2 minutes. Stir in pumpkin puree and cinnamon. Spoon into 4 individual serving bowls.
• Refrigerate until set, about 10 minutes

PUMPKIN BLANCMANGE / PUDDING

Steps:

• Put the pot on the burner-- don't turn on the heat on yet. Pour the cold milk in with the pumpkin and mix together with a wooden spoon.
• Add the cornstarch in tablespoon by tablespoon and mix REALLY well.
• Add the sugar and do the same.
• Put in the spices, salt, and vanilla. Blend well.
• Heat on medium-high, stirring well all throughout, until thickened (about 10 minutes).
• Pour into custard cups/ramekins. (Fills about four 5-oz ramekins or two 10-oz ramekins).
• Let it set for at least 2-3 hours in the fridge.
• Top with some spiced whipped cream to serve, and enjoy!

EASY AND DELICIOUS CHOCOLATE BLANCMANGE

Steps:

• Mix cornflour with little of the milk in a large bowl to form a smooth paste.
• Bring the remaining milk to the boil; add to the cornflour mixture, whisking constantly until mixed.
• Return the mixture to the saucepan and bring to the boil; continue cooking until the mixture thickens.
• Remove from heat; add in sugar and chocolate and stir until dissolved and everything is well mixed.
• Pour into mould (s) and leave to cool to room temperature.
• Chill for several hours before serving.

PUMPKIN BREAD PUDDINGS BRûLéE

Steps:

• Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
• Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
• Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
• Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
• Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.