Chocolate Caramel Pumpkin Pudding
An amazing creamy caramel pumpkin pudding topped with dark chocolate ganache.
pumpkin Oreo cookies crushed
dark brown sugar packed
Davidson's Safest Choice Egg yolks
canned pumpkin puree
pumpkin pie spice
For The Ganache!
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.