Egg-based pumpkin pudding

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Cut the pumpkin into cubes and boil in water until tender.

3. STEP 3

   

   Drain the water and turn the pumpkin into a puree in a blender.

4. STEP 4

   

   We separate the yolks from the whites, leaving one white for decoration; it is advisable to cool it. Beat the yolks with sugar until light.

5. STEP 5

   

   Combine the yolks, cooled pumpkin puree, crackers, butter, aromatic spices to taste and mix well.

6. STEP 6

   

   Beat 2 egg whites until they form a stable, dense foam.

7. STEP 7

   

   Using gentle movements from top to bottom, fold in the whipped egg whites into the pumpkin mixture and mix until smooth.

8. STEP 8

   

   Transfer the mixture into a pan greased with oil and sprinkled with breadcrumbs. Bake in a room heated to 180-190 degrees. oven until golden brown.

9. STEP 9

   

   While the pudding is baking, beat the remaining egg white. Without stopping whipping, add sugar to taste and a few grains of citric acid for stability. Beat until stiff peaks form.

10. STEP 10

    

    When the pudding is ready, turn off the oven, leaving the dessert in it for another 10 minutes. Then, using a syringe, randomly decorate the pudding with whipped egg white.

11. STEP 11

    

    We put it back in preheated to 200 degrees. oven for 4-5 minutes. The outside of the whites will brown and become denser, but the inside will remain airy and soft.

12. STEP 12

    

    Let the dessert cool completely. Bon appetit!