Pumpkin Caramel Pudding
Step 1 . First peel and seed the pumpkin, cut it into small pieces, put it in a small bowl, cover it with plastic wrap and steam it.
Step 2 . After the pumpkin is steamed, remove the cling film, mash it with an egg beater, and place it at room temperature for standby.
Step 3 . Then beat eggs into a large bowl and add sugar.
Step 4 . Beat and sprinkle the egg liquid, then pour in the milk and mix well.
Step 5 . Pour in pumpkin puree and stir well.
Step 6 . Then filter it three times with a strainer, put the filtered pumpkin residue into a small bowl, cover it with plastic wrap and steam it.
Step 7 . Add evaporated pumpkin puree to condensed milk, mix well, and set aside at room temperature.
Step 8 . Let the filtered egg liquid stand at room temperature for half an hour.
Step 9 . Then spread butter evenly on the baking bowl and set aside.
Step 10 . Now cook caramel, add 70g white sugar and 30ml water into the boiling pot, boil it, turn it to low heat, and keep stirring until the caramel turns dark brown.
Step 11 . Pour the caramel into the baking bowl while it is hot and set aside; Then preheat the oven at 160 degrees.
Step 12 . Let the egg stand for half an hour and pour it into the baking bowl. Then put the baking bowl in a deep baking basin, which contains more than half of the pudding baking bowl. Bake it for 40 minutes in total, and cover it with tin foil at the 10th minute.
Step 13 . Pour the freshly cooled pumpkin sauce into the omelet, and then prepare any cookies and fruits you like for decoration.
Step 14 . After the pudding is baked, remove the tin foil, take out the pudding from the water and wait for it to cool, then it can be decorated.
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