This Halloween I have plans to do some baking and cooking of Halloween themed foods to help celebrate this fun holiday. All of my baking plans were cancelled last year when we lost power for a week due to Hurricane Sandy. This year will be better! I have lots of Halloween cookie cutters and some themed sprinkles for sugar cookies. I think they will be a nice surpise afterschool snack when the little guy comes home from kindergarten.
Of course Halloween makes me think of pumpkins and all the great recipes out there using it. I tried a pumpkin savory recipe last week that incorporated pumpkin into a pasta sauce. It was interesting! I really prefer sweet pumpkin flavored things, though. This year I might try making Ghostly Pumpkin Pudding. I love the cute little ghost faces and I think pumpkin flavor will be a nice twist on pudding, since I usually only make chocolate. I think making them in small portions will be perfect for an after dinner sweet before heading out to go Trick or Treating in the neighborhood.
Ghostly Pumpkin Pudding
From Food Network Kitchens
Ingredients
Pudding:
1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree
Topping:
2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes
For pudding:
Directions
Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
For topping:
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
Prep Time:5 min
Inactive Prep Time:12 hr 0 min
Cook Time:25 min
Level: Intermediate
Serves: Serves 12
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Halloween 2008 Web
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What are some special recipes you like to make for Halloween? Please share!
