Ghostly Pumpking Pudding recipe

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Ghostly Pumpking Pudding recipe

Prep Time: 5 min
Inactive Prep Time: 12 hrs
Cook Time: 25 min
Serves 12

Ingredients:
Pudding:
1 pkg gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 tsp. ground cinnamon
1/4 tsp. fine salt
1 (15 oz) can pure pumpkin puree

Topping:
2 large egg whites
1/3 cups sugar
1/2 tsp. cream of tartar
1 pinch fine salt
small candy, for eyes.

Directions:
For Pudding:

• Put 1 tbs. 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 even distributed. Whisk in pumpkin until combined and completely smooth.
• Evenly dividing mixture into 12 small 3 oz. 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 tartar, 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.