Happy Pumpkin Custard Cups with Toasted Cardamom Swiss Meringue

  • Happy Pumpkin Custard Cups with Toasted Cardamom Swiss Meringue 

    Try out the tasty dish Heather Walker served up at the 2015 World Food Championship happy egg co. cooking demo, perfect dish for the holidays. 

    Special Equipment:

    Eight half-pint (8oz.) square mason jars

    13"x19" roasting pan

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    Directions

     

    Follow these steps to make your Happy Pumpkin Custard Cups with Toasted Cardamom Swiss Meringue

    1. Preheat oven to 300 degrees.

    2. Place the ginger snaps in a food processor or blender and mix on high speed until there are no large chunks left. Transfer to a large mixing bowl.

    3. Add the melted butter to the ginger snap crumbs and stir until combined. Spoon about 2 tbsp. of the mixture into the bottom of each mason jar. Press down until firm.

    4. In a stand mixer fitted with the whisk attachment, combine the happy egg yolks, pumpkin, pumpkin pie spice and vanilla bean paste. Mix on medium speed for about 1 minute until smooth and creamy.

    5. Heat the condensed milk and evaporated milk together on medium heat, whisking until combined. When the mixture reaches 160 degrees with a candy thermometer, slowly temper the milk mixture into the egg mixture.

    6. Pour the mixture evenly into the mason jars until about 3/4 full. Place the mason jars in a large roasting pan, and place the roasting pan in the oven. Pour enough hot water into the roasting pan to come about 1/2 way up the mason jars. Bake for about 40 minutes at 300 degrees, or until the custard is soft set and still a bit jiggly.

    7. Remove the mason jars from the oven and place on a towel to cool. Do not immediately place them on a cold surface or in the refrigerator, as the cold temperature may crack the hot mason jars. When the cups are completely cool, place them in the refrigerator for at least 2 hours to set.

    8. In a double boiler, heat the egg whites and sugar until the sugar is completely dissolved, whisking constantly. Be careful not to let the egg whites cook.

    9. Using a stand mixer with the whisk attachment, add the egg white mixture to the bowl and mix on high speed for 8-9 minutes, until fluffy, tripled in volume and with stiff peaks. Add in the cardamom and mix for one additional minute until combined.

    10. Insert the meringue into a piping bag and top the pumpkin custard cups. Use a butane torch or place in the broiler for 1-2 minutes to toast the meringues and serve.

  • Prep Time
     20 
    minutes

    Cook Time
     40 
    minutes

    Ready in
     60 
    minutes

    Yields
     8 
    servings

    Ingredients:

    2 cups ginger snap cookies

    4 tbsp. butter, melted

    5 Happy Eggs, separated

    14 oz. sweetened condensed milk

    12 oz. evaporated milk

    1 cup pumpkin puree

    1/2 tsp. pumpkin pie spice

    1 1/2 cups granulated sugar

    1/2 tsp. cardamom

    1/2 tsp. vanilla bean paste

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