Pumpkin Pudding

Name: Pumpkin Pudding
Ingredients: 1 cup Milk (you can use soy milk); 4 tablespoons Honey; 1 Inch of pealed ginger, sliced; 1 teaspoon Cinnamon; 1 teaspoon Orange Zest; 3/4 cup Pumpkin pure (canned is good, we like Libby's); 2 Egg yokes; 1/2 tablespoon Of corn starch dissolved in 2 tbs of room temp water

8 ingredients

8 steps

Ingredients

1 cup Milk (you can use soy milk)
4 tablespoons Honey
1 Inch of pealed ginger, sliced
1 teaspoon Cinnamon
1 teaspoon Orange Zest
3/4 cup Pumpkin pure (canned is good, we like Libby's)
2 Egg yokes
1/2 tablespoon Of corn starch dissolved in 2 tbs of room temp water

Directions

1

Simmer the milk, sliced ginger, orange zest, cinnamon and honey over medium heat, for about 10 mins.
2

Take off the heat and let all the ingredients steep in the milk for about 10 to 15 mins. You really want to infuse the milk with the different flavors.
3

Strain the mixture.
4

Add the pumpkin. At this point the temperature of the mixture will drop, and the egg yokes can be tempered. (I make scrambled eggs sometimes ;)
5

Temper the egg yokes with few tablespoons of the mixture. Return the tampered eggs to the mixture. Add the dissolved corn starch to the mixture.
6

Place the mixture on back on medium heat. Whisk until the pudding thickens.
7

Pour into ramekins or decorative dishes, and place in the refrigerator to cool.
8

Sprinkle a pinch or two of cinnamon and enjoy!!