Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it.
A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.
·Pumpkin can be baked and puréed 2 days ahead and cooled, uncovered, then chilled, covered.
·Pudding can be baked (but not caramelized) 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before caramelizing or serving.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Special Equipment
Preparation
Bake pumpkin:
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
Step 3
Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
Step 4
Reduce oven temperature to 350°F.
Cook rice while pumpkin bakes:
Step 5
Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
Make pudding:
Step 6
Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
Step 7
If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.
