1 cup of milk
1/4 cup of butter or margarine
1 tablespoon of sugar
1 cup of all-purpose flour
4 medium eggs
For the filling
1/4 cup of sugar
1/4 cup of cornstarch
2 cups of milk
1/2 teaspoon of vanilla extract
4 egg yolks
4 slices of pumpkin
For the glaze
1 cup of confectioner's sugar
1 tablespoon of water
1 tablespoon of lemon juice
1 cup of milk
1/4 cup of butter or margarine
1 tablespoon of sugar
1 cup of all-purpose flour
4 medium eggs
For the filling
1/4 cup of sugar
1/4 cup of cornstarch
2 cups of milk
1/2 teaspoon of vanilla extract
4 egg yolks
4 slices of pumpkin
For the glaze
1 cup of confectioner's sugar
1 tablespoon of water
1 tablespoon of lemon juice
Combine milk, butter or margarine, and sugar in a saucepan
Bring to a boil over medium heat
Remove from heat
Add flour all at once and mix quickly until smooth
Return to heat and cook for 5 minutes, stirring constantly
Remove from heat and let cool
Add eggs one at a time, mixing well after each addition
Shape into an 8-inch ring mold on a greased baking sheet
Place the mixture in mounds, side by side
Bake in a preheated moderate oven (170°F) for 40-45 minutes without opening the oven during the first 20 minutes
Turn off the oven but leave the pudding inside with the door open to let it cool and not become soggy while cooling
Make the filling: Mix sugar, cornstarch, and cold milk
Bring to a boil over medium heat
Remove from heat and cook for an additional 2 minutes
Remove from heat
Beat egg yolks lightly
Add a little of the hot mixture and pour into the pan with eggs, stirring quickly
Return to heat and bring to a boil again
Let cool and add vanilla extract
Stir occasionally as it cools so that no bubbles form on the surface
Pit pumpkin slices and dry them well with paper towels
Mix with the cooled filling
Fill the pumpkin puddings
Mix glaze ingredients and drizzle over the puddings
Optional: Decorate each pudding with a crystalized cherry half and two crystalized citron strips.
