Pumpkin Pudding
1.
Prepare the container for the pudding. I don’t know how many can be made the first time, so prepare more.
2.
Cut the pumpkin into thin slices,
3.
Put it in a steamer and steam it,
4.
Let the pumpkin cool down for a while; the egg is two eggs plus an egg yolk, and the whipped cream is directly poured into the milk pan and weighed. The milk is also weighed.
5.
Pour soft sugar and milk into the milk pot,
6.
The milk pan is heated on the induction cooker with minimal energy, and the sugar is completely melted by stirring with chopsticks.
7.
The pumpkin is pressed into puree with a spoon,
8.
Break up the eggs a little, don't make bubbles
9.
Pour the pumpkin puree and egg liquid into the food processor to make a fused mixture
10.
At this time, the previous milk is a bit cold, pour it into the pumpkin egg and mix it
11.
Sift the mixture once,
12.
Pour into the prepared container (fortunately, a plate is placed underneath. I am not a descendant of oil sellers, and my eyesight for filling is not good.)
13.
Hot boiled water is added to the baking tray, and the container that has just been filled is carefully placed into the baking tray
14.
The oven has been preheated, carefully insert the baking pan into the second layer from the bottom to 150 degrees for 45 minutes, and then 160 degrees for 10 minutes.
15.
Take it out and let it cool before eating, or put it in a lunch box and put it in the refrigerator.
16.
The inverted button of the silicone box was eaten on a plate, and the pudding bottle was spooned to eat.
Tips:
1. The baking time depends on the temperament of each oven. For the first time in my oven at 150 degrees and 45 minutes, I felt that I was not cooked enough when I pierced and pulled out a toothpick. I added time later.
2. It is best to use a container of the same height. The bakeware is heated to half of the container, which is conducive to ripening.
3, sweets, people with diabetes should not eat; obese people should eat less.
