Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets
- 8 ounces (227g) pumpkin puree
- 1 ½ cups (355 ml) Dulce de Leche
- 1 whole egg
- 3 eggs, separated (divided use)
- ¾ teaspoon (3.75 ml) ground cinnamon
- ¾ teaspoon (3.75 ml) ground cardamom
- ¼ teaspoon (1.25 ml) ground ginger
- 1/8 teaspoon (0.6 ml) ground nutmeg
- 2 pinches ground cloves
- 2 pinches freshly ground black pepper
- 1/8 teaspoon (0.6 ml) sea salt
- ½ vanilla bean, split and seeds scraped
- ¾ cups (177 ml) heavy whipping cream
- ¾ cups (144 g) granulated sugar
- Fill and preheat SousVide Supreme water oven to 170F/77 C.
- In a bowl whisk together the pumpkin puree, Dulce de Leche, and the whole egg plus the 3 egg yolks. Reserve the 3 egg whites for use in step 11.
- In a separate small bowl, combine all the spices; whisk them into the pumpkin mixture and stir in the vanilla bean seeds.
- Using the baggy rack fill a small (quart/0.9 liter) zip-closure cooking pouch with the pumpkin mixture and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
- Submerge the pouch in the water oven to cook for 2 hours.
- Once cooked, remove pumpkin from the water oven and quick chill, submerged in its pouch, in an ice-water bath (half ice/half water) for 15 minutes.
- Meanwhile, whip the heavy cream until soft peaks form. Set side.
- Pour the cooled pumpkin mixture into a large bowl and gently fold the whipped cream into it to make the pudding.
- Pour the pudding into individual ramekins, custard cups or even bite-sized tart shells or chocolate cups for use as hors d’ouevre. (If you are planning on broiling the meringue in step 11, then make sure the dishes are ovenproof. If you plan to use a torch you can serve in whatever you prefer.)
- Chill the pudding, covered, in the refrigerator for at least 1 hour and up to 1 day before topping with meringue and serving.
- To finish with the meringue for serving:
- Preheat the conventional oven broiler, if using.
- Put the egg whites and granulated sugar into a heat-proof bowl and set over (not into) a pot of simmering water; make sure that the bottom of the bowl does not come into direct contact with the water.
- Whisk constantly until the mixture is warm to touch and the sugar is melted.
- Remove the bowl from the water bath and whisk briskly until stiff glossy peaks form.
Put a dollop of the meringue on top of each pudding and swirl. Either torch the meringue or put it under the broiler about 4-inches (10cm) from the heat for 1 to 2 minutes, or until golden. (If using pudding filled chocolate cups, do not put them into the broiler, however.) Serve with your favorite cookies.