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1
Preheat the oven to 350F.
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2
Lightly butter ten 5-ounce ramekins; set aside.
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3
Put the rice and milk in a medium saucepan over medium-high heat.
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Cook, stirring occasionally, until the milk is just about to simmer.
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5
Reduce heat to medium.
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Simmer gently, stirring occasionally, until the rice is tender, 15 to 20 minutes.
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7
Remove the pan from the heat.
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8
Meanwhile, whisk the cream, sugar, egg yolks, salt, lemon zest, and nutmeg in a medium bowl.
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9
Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly.
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10
Return the pan to medium-high heat, and bring to a boil, stirring occasionally.
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11
Remove from heat.
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12
Using a ladle, divide the rice mixture evenly among the buttered ramekins, stirring the mixture in the pan each time to ensure an even distribution of rice and liquid.
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13
Transfer the ramekins to a large roasting pan or 2 baking dishes at least 2 inches deep.
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14
Slowly pour boiling water into the pan to come halfway up the sides of the ramekins.
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15
Carefully place in the oven.
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16
Cook, rotating the pan halfway through, until the puddings are almost set and the tops are golden in places, 50 to 60 minutes.
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17
Carefully transfer the ramekins to a wire rack.
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Let cool 10 minutes before serving.
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19
The pudding can be stored in the refrigerator up to 1 day.
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20
Serve warm, cold, or at room temperature.
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21
Spoon the candied squash and its syrup on top of each pudding, dividing evenly; sprinkle with toasted walnuts.
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22
Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot.
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23
Stir in 2 1/2 cups water.
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24
Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.
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25
Add the squash, and stir to combine.
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26
Bring the mixture to a simmer.
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27
Reduce heat to medium-low, and partially cover the pot.
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28
Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes.
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29
Uncover, and cook until the liquid is syrupy, 5 to 10 minutes.
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30
Remove the vanilla bean, and discard.
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31
Serve warm.
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32
The squash and syrup can be refrigerated in an airtight container up to 1 week.
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33
Before serving, reheat over medium-low heat.
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34
If the syrup seems too thick, add 1 to 2 tablespoons water.
