We’re now at the tail end of citrus season, and there are only a few squash still lingering in the cellar. I’ve spent the past couple of months using up our stores in desserts. We’re fans of pudding around here, and I’ve been making rounds of these two puddings and potting the batches up in half-cup ramekins for use throughout the work week. You can get fancy and pat in a graham-cracker crust or top things off with whipped cream, but I may like them best plain.
Meyer Lemon Pudding Cake from Simply Scratch
I’ve not tried making this one with plain lemons; Meyers give it a less-tart-tang. The end result is like a cake with pudding embedded in it, and the recipe is definitely a keeper.
1 cup White Sugar
1/2 cup All Purpose Flour
1/2 teaspoon Kosher Salt
4 Eggs, separated
1/3 cup of Meyer Lemon Juice
1 tablespoon Meyer Lemon Zest
1 tablespoon unsalted Butter
1-1/2 cups Whole Milk
Preheat oven to 350 degrees. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside.
Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 8×8 pan or individual ramekins.
Fill a large pan with a little bit of hot water and then carefully place the pan or ramekins into the water bath. Bake for 40-45 minutes; serve slightly warm.
Squash Pie Pudding, slightly adapted from Gluten Free Girl and the Chef
I’ve made this with Long Island Cheese and Jarrahdale pumpkins, Kabocha squash, and butternut squashes. The basic principle is something like a pumpkin pie but without the crust. This version includes ricotta, which subtly changes the texture into something just a little more fluffy and wonderful, and local maple syrup, which lends a more complex sweetness. This is a formulation that really rewards fresh, local sourcing. The fresher the ingredients, the more marvelous it will be.
2 large eggs
1 cup fresh ricotta cheese
3/4 cup fresh cream
2 Tbsp real maple syrup
2/3 cup sugar
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp fresh ground ginger
1/4 tsp fresh grated nutmeg
2 cups roasted, pureed pumpkin (or squash)*
Preheat oven to 350.
Beat the eggs until fluffy, then add the remaining ingredients. Continue blending until the mixture is entirely smooth and coherent. Pour into ramekins and place them in a bain marie. Bake until you can insert a knife into the center of the filling and have it come out clean, approximately 30 minutes.
*Fresh roasted pumpkin and squash must be drained before you bake with them. If I have enough time during the day, I roast mine in the morning and let it drain in a sieve all afternoon. Otherwise, I roast it the evening before we want to use it and just let it drain in the fridge all night and sometimes into the next day.