Orange-Pumpkin Spice Pudding

Recipe Ingredients

		Safflower oil - to coat custard cups
1 cup	237ml	Nonfat milk
1 tablespoon	15ml	Arrowroot powder
2 tablespoons	30ml	Molasses
1 cup	237ml	Canned or cooked fresh pumpkin puree
2 tablespoons	30ml	Cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Ground cardamom
2 teaspoons	10ml	Grated gingerroot
1 teaspoon	5ml	Nutmeg
1/2 cup	164g / 5.8oz	Maple syrup
2 tablespoons	30ml	Grated orange rind
1/4 cup	59ml	Orange juice
2		Eggs
		Nonfat plain yogurt - for garnish

Recipe Instructions

1. Preheat oven to 350F. Lightly oil 8 custard cups.

2. In a large bowl combine milk, arrowroot, and molasses, and whisk until well blended. Add pumpkin, cinnamon, cloves, cardamom, gingerroot, nutmeg, maple syrup, orange rind, and orange juice.

3. Separate eggs. Add yolks to pumpkin mixture. In a small bowl beat egg whites until stiff peaks form. Fold into pumpkin mixture.

4. Pour into prepared custard cups. Place in a shallow baking pan. Add hot water to one half the height of pan. Bake until firm (about 40 minutes). Let cool slightly and serve garnished with yogurt.

Source:
the California Culinary Academy

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