Ghost Pudding

Ok, I know this is a bit late but these ghosts are too cute! I just had to share. The best part is that they tasted yummy! This really wasn’t too difficult to make, even after roasting a pumpkin. I don’t know how I cooked/baked before my Kitchen Aid stand mixer. Oh wait, I do remember, I didn’t do as much cooking/baking with lots of mixing!

I made these for a work party and I am happy I did. They were a bit difficult to transport but the ones that survived were a hit. I haven’t yet, but I want to just make the pudding…num, num.

Pudding

  • 1 packet gelatin
  • 2 cups whole milk
  • 1 cup sugar
  • 6 egg yolks (reserve 2 whites)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cups pumpkin puree

Topping

  • 2 egg whites
  • 1/3 cus sugar
  • 1/2 teaspoon cream of tartar
  • 1 pinch salt
  • tube of black gel frosting

First, in a medium bowl add ~1 tbs of warm water and the packet of gelatin. Next, in a double boiler or your stainless steel mixing bowl over a small pot of boiling water combine all other pudding ingredients and cook till it simmers, about 12-17 minutes or until it coats the back of a spoon. Then pour into 3-4 ounce cups and refrigerate for 4-8 hours.

Just before the pudding sets up make the topping. Wash your stainless steel mixing bowl or double boiler and get some water boiling again. Briefly mix all topping ingredients (except black gel frosting) and then cook over boiling water for 1 to 2 minutes. Then get that mixing bowl on the mixer with a whisk attachment and whisk for ~5 minutes or until stiff peaks form.

Get your small containers of pudding out of the fridge and begin to shape the topping on top. Do your best to make them look like ghosts. I accomplished this by swirling a knife around the top. Lastly, add black eyes. Enjoy!

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About foodandtap

She is the cook, he is the home brewer and together they try to rein in the power of the stove. View all posts by foodandtap

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