Pumpkin Caramel Pudding

Pumpkin Caramel Pudding

1. Prepare the main ingredients

2. Cut a small pumpkin and take out the pumpkin flesh inside

3. Put the pumpkin meat in the pot and steam for 3-5 minutes

4. Pour the steamed pumpkin meat into a puree and let it cool for a while

5. Beat the eggs and set aside

6. Mix whipped cream with fresh milk

7. Pour the mixed milk and cream into the pumpkin puree and mix well

8. Then pour it into the beaten eggs and mix well

9. Filter the stirred whipped cream and egg liquid repeatedly with a strainer until there are no impurities in it

10. After filtering, pour into the pumpkin cup

11. Put the pumpkin cup in the pot, add water, after the high heat boils, steam over medium heat for 30-40 minutes

12. Steam until the whipped cream and egg liquid has solidified and formed

13. Put an appropriate amount of white sugar in the pot, add a little water to moisten it, then turn on the fire and stir slowly with a spoon

14. When it starts to bubbling, turn to medium-low heat and stir quickly with a spoon to prevent the sugar from burning

15. The sugar is starting to change color, use the lowest heat and stir constantly with a spoon

16. Turn off the heat until the sugar is completely thick

17. Immediately scoop it out with a spoon and pour it on the steamed pudding

18. After finishing, put it in the refrigerator and refrigerate for 3-5 minutes will be more delicious

Tips:

1. The stirred fresh cream and egg liquid must be filtered repeatedly. There are pumpkin fiber and some embryos of egg white. The pudding steamed after filtering will look good.



Point, the taste will be better



2. When making caramel, be sure to keep stirring, otherwise it is easy to batter and the caramel will have a bitter taste. Scoop out immediately after turning off the heat, otherwise the caramel



It solidifies as soon as it cools, and it won't move. And the caramel is very hot, so be careful not to get hot.