Pumpkin Boudino (pudding and filling for tarts)


1 1/2 cups milk
1 cup heavy cream
3/4 cup brown sugar, not packed
1/2 teaspoon ground cinnamon
Pinch nutmeg
Pinch Ground ginger
1/4 teaspoon sea salt
1 egg
3 egg yolks
1/4 cup cornstarch
1 cup milk
1 cup pumpkin purée
2 Tablespoons bourbon or brandy
2 Tablespoons softened, unsalted butter
Combine milk, cream, sugar and spices over medium heat to a simmer. Meanwhile whisk eggs and temper as milk/cream mixture comes to a simmer; add back onto stove over medium heat and add cornstarch dissolved in the second milk, whisking to combine; cook until mixture is thickened. Add remaining ingredients off the stove once thickened, whisking to incorporate. With a fine mesh strainer, strain pudding in tart shells, serving dishes or container for later use.
We served in a brown butter tart crust with sour whipped cream


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