Pumpkin pudding

1. Prepare the ingredients according to the list.

2. Separate the yolks from the whites. Place the whites in the refrigerator to cool; on the contrary, warm the yolks slightly, leaving them warm while you prepare the remaining ingredients.

3. Peel the pumpkin from seeds and peel and cut into small pieces. Place the pumpkin pieces in a saucepan and add enough cold water to lightly cover the pieces. Cover the pan with a lid, bring the water to a boil, then reduce the heat to medium and cook the pieces for 15-20 minutes, until soft. Check readiness by piercing the pieces with a fork. If the fork goes in easily and the pieces fall apart, it’s done.

4. Drain and puree the pumpkin pieces until smooth and then cool slightly.

5. Add 5-6 tbsp to the yolks. Sahara. Beat for a few minutes until most of the sugar has dissolved and the mixture has turned white.

6. Add warm pumpkin puree, as well as 3 tbsp. softened butter at room temperature and 3 tbsp. bread crumbs. Rusks for pudding can be easily prepared at home: simply dry 200-300 grams of white bread cut into pieces in the oven, and then grind the pieces to fine crumbs.

7. Beat the ingredients for a few minutes until the mixture becomes homogeneous. Add spices to taste. I add ground cinnamon, nutmeg and vanilla sugar.

8. Add a pinch of salt to the cooled whites and beat until stiff peaks form. Fold the whipped whites into the mixture of pumpkin puree and yolks. Add the whites in small portions and gently stir the mixture from bottom to top to maintain its airiness.

9. Grease baking dishes with butter and sprinkle with breadcrumbs.

10. Add the mixture to the molds, filling them about 2/3 full.

11. Place the pudding in an oven preheated to 150 degrees and bake for 40-50 minutes. Then turn off the heat and leave the pudding for another 10-15 minutes in the cooling oven.

The pudding will expand slightly as it bakes and will settle slightly as it cools.

12. At this point the pudding is actually ready. If desired, the dessert can be decorated with whipped egg whites, cream or a scoop of ice cream. To decorate the pudding with egg whites, beat 2-3 additional chilled egg whites until stiff foam, adding a pinch of salt. Then gradually, while continuing to beat, add a little powdered sugar (to taste) and a few drops of lemon juice. Beat for a few more seconds until the mixture becomes shiny and the white peaks are firm.

13. Decorate the pudding with whipped egg whites using a spoon or piping bag fitted with tips.

14. Then place the pumpkin pudding in an oven preheated to 200-220 degrees for another 4-5 minutes until the protein “cap” is browned. The outside of the whites will fry slightly and become denser, but inside they will remain airy, soft and tender.