I’ve always been about the small individual desserts. To me, it feels like each person gets a special gift, they own it and nobody else gets a taste.
When I worked as a pastry chef, I’d always watch for servers bringing the plates back into the kitchen. If any dessert wasn’t finished or looked picked over, I’d always ask them if the customer had a problem with it. Was it terrible, did it taste funky but always the server would tell me that they were just stuffed. Stomachs were at breaking point.
Full of an appetizer, maybe some bread, and an entree, I felt like desserts always got the raw deal. This is why I prefer the smaller bites.
These puddings are pretty rich, so the one cup size is perfect. I made this recipe a long time ago, take a look and feel free to laugh at those early photographs. I originally found it on Bon Appetit as a Caramel Budino which is Italian for pudding.
Davidson’s Safest Choice Egg yolks are whisked together with warm milk and cooked gently until the mixture starts to thicken. Because the eggs are already pasteurized using an all natural method, you can make this dessert with confidence, and not have to worry about undercooked eggs.
Now the scary intimidating part…kidding!! You’ll get to boil some brown sugar and water to make caramel. Whisk the caramel into the egg mixture and watch it start to turn a light cappuccino color.
Crushed cookies are added to the bottom of the glass jars. I used some knock off pumpkin Oreo’s, but regular double chocolate cookies would work fine.
Mix some canned pumpkin through the thickened pudding and add a heavy shake of pumpkin pie spice. Taste it and then be very sad that you haven’t finished the recipe because now you’ll wonder what’s the point of carrying on, why can’t I just eat all of it from the bowl right this second?
Finish the puddings with a thin layer of chocolate ganache. If you make it too thick it’ll be harder to scoop with your spoon. It kills me to say, but in this case less chocolate is more, ugghh.
Sprinkle with more of those crushed cookies if you haven’t already eaten all of them.
Dust with some cocoa powder and serve at room temperature…heavenly.
As an ambassador for Davidson’s Safest Choice Eggs, I get to make desserts like this. Compensation was provided, but thoughts and opinions are always my own.
Chocolate Caramel Pumpkin Pudding
- 6 pumpkin Oreo cookies crushed
- 3 cups whole milk
- 1/4 cup cornstarch
- 3/4 cup dark brown sugar packed
- 3/4 cup water
- 5 Davidson's Safest Choice Egg yolks
- 3 tablespoons melted butter
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- For The Ganache!
- 1/2 cup heavy cream
- 8 ounces dark chocolate chips
Crush the cookies using a large chopping knife. and place some crumbs at the bottom of 4 one cup containers.
Whisk 1/2 cup of the milk with the cornstarch. Set aside.
Warm the remaining milk over a low heat.
Add the milk to the eggs very gradually so as not to scramble them. Whisk as you add the milk.
In a small pan, whisk together the brown sugar and water.
Bring to 220 degrees.
Once the caramel is complete gradually add it to the milk and egg mixture followed by the remaining cornstarch and milk mixture.
Return the mixture to the heat and cook stirring continuously until the mixture becomes thick like a pudding, about 4 minutes over a med-low heat.
Add the melted butter, pumpkin and spice and whisk together.
Pour the mixture over the crushed cookies to about 1 inch from the top.
Transfer to the fridge and let cool.
Make the ganache by heating the cream until it starts to bubble around the edges.
Add the chocolate chips and stir gently until the chocolate melts and becomes shiny. Set aside.
Once the puddings have cooled, pipe or spoon some chocolate ganache on top, just enough to cover the surface.
Sprinkle with more crushed cookies and dust lightly with cocoa powder.
Serve at once or keep in the fridge until ready to use. Let them come to room temperature before serving.
Recipe adapted originally from Bon Appetit.