Name: Pumpkin Ginger Rice Pudding
Yield: Makes 8 to 10 servings
Ingredients: 1 (1 1/2- to 2-pound) piece pumpkin or butternut squash, halved and seeded; 1 tablespoon unsalted butter; 2/3 cup plus 2 teaspoons granulated sugar; 2/3 cup long-grain white rice; 1/2 teaspoon salt; 5 cups whole milk; 8 large egg yolks; 1 teaspoon vanilla; 1/4 cup finely chopped crystallized ginger (2 ounces); 2 tablespoons turbinado sugar such as Sugar in the Raw (optional); a blowtorch (optional)

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Pumpkin Ginger Rice PuddingSang An

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.

Cooks' notes:

·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 notes

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