This is a recipe for pumpkin custard pudding for fall.
After softening the pumpkin in the microwave, all you have to do is mix the ingredients in order.
By increasing the ratio of heavy cream, I made a sticky and thick pudding.
I hope you enjoy the video with subtitles turned on☺.
△Correction of subtitle：08:20 〜 150°C instead of 170°C. I'm sorry.
▷Ingredients:
■Caramel
60 g granulated sugar
1 tbsp water
1 tbsp hot water
Pumpkin Pudding
200 g pumpkin
pinch of salt
50 g sugar
3 whole eggs
140 ml heavy cream
120ml milk
30g sweetened condensed milk
60 ml heavy cream (for topping)
1. In a saucepan, combine the granulated sugar and water and scald the sugar over medium heat until caramelized. 2.
2. Add hot water to loosen the caramel and pour into molds.
3. Remove the skin and seeds from the pumpkin and cook on 600W for 3 to 4 minutes.
4. Mash the pumpkin, add sugar, salt, and eggs in that order, mix, and strain the egg mixture.
5. Heavy cream. Warm milk and sweetened condensed milk to 70℃, add to (4) and mix.
6. Pour the pudding into the mold and bake in a preheated oven at 150℃ for 50 minutes to 1 hour.
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I appreciate it.
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I used an automatic translator, so I apologize if there are any mistakes.
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▷About HidaMari Cooking：
I started making sweets in 2017.
The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight.
Thank you for all your heartwarming comments.
I wish you a wonderful day.
