Chef James Wayman's Fall Squash Cider Pudding

I did an interview with Chef James Wayman of Oyster Club back in July. It was there that we got to talking about Thanksgiving and he happened to mention a squash pudding that he had begun making in recent years. So, when it came time to decide who to gather Thanksgiving recipes from, he seemed like an obvious choice. Below is the recipe for his silky and savory Fall Squash Cider Pudding. 

Photos by Allegra Anderson Photography

Fall Squash Cider Pudding with Creme Fraiche and Bacon

Serves 8 as an appetizer or side dish

Ingredients

1 two lb squash (4 cups total) James used a Georgia candy roaster but you could substitute pumpkin, sweet potato, butternut or any other squash
1 sweet white onion diced
1/2 lb unsalted butter
1 cup apple cider
1/8 tsp cayenne
1/4 tsp nutmeg
3 cups heavy cream
12 egg yolks, whisked, at room temperature
Salt to taste
1 cups creme fraiche or sour cream
8 slices of bacon

Instructions

Preheat the oven to 400 degrees
In a baking dish, roast the squash whole for approximately 30-40 minutes, or until a knife pierces all the way through the flesh easily
Peel away the skin and take out the seeds, reserving the flesh. You should have four cups of squash

Reduce the oven temperature to 300 degrees
Meanwhile, cook the bacon in a skillet
Reserve the fat and put the bacon aside

In a medium pot, sweat the onions, nutmeg and cayenne pepper in the butter and bacon fat over medium heat
Season with salt and cook until translucent
Add the cider and reduce by half
Then, add the squash and cream to the reduced cider
Bring to a simmer and then turn off the heat
Either in a blender or with an immersion blender, puree the contents of the pot until smooth and let come to room temperature
Slowly temper in the egg yolks until fully incorporated 

Pour the squash pudding into eight (6 oz, oven proof) ramekins and put them into a baking dish
Add hot water into the dish until it comes halfway up the sides of the ramekins
Put the dish on the middle shelf of the oven and bake for approximately 40 minutes, rotating halfway through to cook evenly
The puddings are done cooking when they are set and do not jiggle

Serve hot with a dollop of creme fraiche or sour cream, and a slice of bacon