For the Love of Pudding
Pastry Chef Caitlin Kelly of Vidalia—Washington DC
Adapted by
November 2006

Yield: 4 Servings

For the Love of Pudding on Ingredients:

    Vanilla Rice Pudding:
  • 4 cups cream
  • 8 cups milk
  • 10 ounces sugar
  • 12 ounces arborio rice
  • 1 vanilla bean
  • 4 ounces egg yolks
  • 2 sheets gelatin

    Tapioca Pudding:
  • 2 ½ cups milk
  • ¼ cup sugar
  • 1 vanilla bean
  • 1 inch ginger, peeled
  • ½ cup tapioca pearls

  • 2 egg whites
  • ½ cup sugar

    Pumpkin Brulée:
  • 700 grams cream
  • 300 grams milk
  • 8 egg yolks
  • 125 grams brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger, grated
  • ½ teaspoon clove
  • 1 cup pumpkin purée
  • 3 Tablespoons instant grits
  • ¾ cup water
  • 1 teaspoon sugar

    Cinnamon Tuile:
  • 6 ounces butter
  • 1 ½ cup 10x or powdered sugar
  • 1 Tablespoon cinnamon powder
  • 1 ½ cups flour
  • 3 ounces honey
  • 3 ounces egg whites

For the Vanilla Rice Pudding:
Bloom the gelatin in ice water. Combine the milk, 2 cups of cream, sugar, rice, and vanilla in a saucepan and simmer until the rice is tender. Combine the remaining 6 cups of cream with the yolks. Temper into the cooked rice mix, add gelatin and pour into individual pudding molds to set.

For the Tapioca Pudding:
Warm the milk, sugar, ginger and vanilla. Add the tapioca and cook until tender. Remove the ginger and chill before transferring to individual pudding molds.

For the Meringue:
Whip the egg whites until foamy then gradually add the sugar. Contunue whisking until stiff peaks form.

For the Pumpkin Brulée:
Preheat the oven to 180°F. Combine the cream, milk, egg yolks, brown sugar, cinnamon, ginger, clove and purée. In a separate bowl soak the grits, water and sugar. Microwave the grits for 4 minutes then strain and combine them with the cream mixture. Bake in individual dishes for about twenty minutes or until set. Chill in the fridge overnight.

For the Cinnamon Tuile:
Preheat the oven to 350°F. Cream the butter, sugar, and cinnamon. Add the honey, whites and sifted flour and whisk until combined. Spread free-form on a silpat and bake until browned.

To Assemble:
Place a dollop of the meringue on top of each rice pudding and brulée. Dust the pumpkin custards with sugar and brulée. Put each pudding on a plate and garnish with a cinnamon tuile.

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