Baked Pumpkin & Sour Cream Pudding

I really am trying to deviate from Deb Perelman's food blog, but her photography and recipes beg to be made. This recipe is no exception. Between this post, and tonight's mix of lamb-stuffed eggplants, carrot soup and fennel salad I realize that I may need to pick a direction for future meals. This menu is all over the place. No regrets tonight though as far as I'm concerned. Somehow all of these flavours haven't detracted from each other.

From: http://smittenkitchen.com

Makes approximately 8, 1/2 cup servings

Pudding
1 3/4 cups pumpkin puree (unsweetened; not pumpkin pie filling)
1/2 cup  granulated sugar
1 t ground cinnamon
1/2 t table salt
1/2 t ground ginger
1/4 t ground cloves
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten

Topping
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract

Preheat oven to 350°F.

The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

For creamier, silkier puddings: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a saucepan and heat over medium-high. Once simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs.

Both methods: Divide between 7 to 8 ovenproof 5-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.

While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.

Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve.