Pudding

Pumpkin Seed Crunch

View Dulce de Leche Pudding  a pairing we suggest for this formulation.



Ingredients Percent (%) Volume
Sugar, granulated 17.20 1 cup
Sugar, dark brown 8.60 1/4 cup
Salt 1.07 1 tsp.
Cinnamon 0.30 1/2 tsp.
Chipotle powder 0.22 1/2 tsp.
Egg white, liquid 9.59 1 3/4 oz.
Pepitas (pumpkin seeds), raw 39.36 1 1/2 cups
Cereal, brown rice crisps 10.75 2 cups
Coconut flakes, large 10.75 1 cup
Total 100.00 2 cups, cooked

 Method of Production:

  1. Preheat oven to 300° F.
  2. Blend sugars, salt, chipotle and cinnamon until thoroughly combined; set aside.
  3. Beat egg whites and water until just frothy. Add pepitas, rice crisps and coconut flakes and toss to coat.
  4. Sprinkle with the spice mixture and mix until thoroughly combined.
  5. Spread the mixture in a very thin, even, single layer on a greased parchment-lined baking sheet.
  6. Bake for 30 minutes, stirring every 10 minutes and redistributing. Remove to a wire rack to cool completely.
  7. Break up into small chunks and store in sealed plastic bags for up to 1 week.

 

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