Caramel Pumpkin Pudding

Caramel Pumpkin Pudding

1. Put the caster sugar and water in the pot and heat it over medium heat

2. Boil until the syrup boils, continue to boil over medium heat, when the syrup is cooked to the desired color, add 20 grams of hot water

3. Stir it quickly with a spoon, turn off the heat, and pour the cooked caramel into the pudding mold while it is hot

4. Peel the pumpkin and cut into thin slices, put it in the microwave for a few minutes until cooked

5. Beat the eggs in a bowl, add whipped cream

6. Stir evenly, put the steamed pumpkin into the cooking cup

7. After adding the sugar and milk, mix it with a food processor and beat evenly

8. Pour the solution in step six, mix well, and sieve to form pudding liquid

9. Pour the pudding liquid into the pudding container mold, tap the bottle a few times to remove the bubbles inside, discharge the container into the baking tray, and pour hot water into the baking tray

10. 170 degree water bath for 45-50 minutes, use a toothpick to remove it if it doesn’t stick.