Ingredients
Method
- Preheat your oven to 350℉ and grease 6 ramekins with butter. Set these ramekins in a casserole dish. These will bake in a water bath.
- In a large bowl, whisk together 3 egg yolks, pumpkin puree, milk, melted butter, and vanilla extract until smooth. Add the flour, chai spice, salt, and ¾ cup granulated sugar and whisk until smooth. Set aside.
- In a medium bowl using a hand or stand mixer fitted with a whisk attachment, whip the egg whites on medium high speed until soft foamy peaks form. This will take about 1-2 minutes. Sprinkle the remaining ¼ cup of granulated sugar on top and whip on medium high speed for another 1-2 minutes or until stiff glossy peaks form.
- Using a large rubber spatula, fold about a third of the egg whites into the pumpkin batter. Try not to deflate the egg whites too much, you'll have to be patient and slow with this. Repeat with the another third of the egg whites, and then with the final third.
- Pour the batter evenly among the ramekins, almost to the top. Place the filled ramekins back into the casserole dish.
Make the water bath
- Being careful not to splash water into the ramekins, pour hot water into the casserole dish with the pudding cakes in it. Fill it until the water reaches about halfway up the sides of the ramekins. Carefully transfer the dish to the oven.
Bake
- Bake for 30-35 minutes. You might want to start checking at about 25 minutes, as cooking times can vary drastically. You can tell they are done when they are puffy and slightly browned on the top. Remove from the oven, and then use oven mitts or tongs to remove the ramekins from the water. Place the pudding cakes on a wire rack and allow to cool for 15-20 minutes before serving. You can also let them cool completely if you would prefer. I like to dust mine with some confectioners sugar, but this is optional!
Notes
Chai Spice: I use this recipe for my chai spice blend