Pumpkin Soy Milk Pudding
1.
Peel and remove the seeds of the pumpkin, cut into pieces, and steam it in a steamer
2.
Pour 2 tablespoons of white granulated sugar into the pot, add a little water, and quickly stir with a spoon, ready to fry the caramel
3.
Slowly heat the sugar to a brown syrup, turn off the heat immediately, and quickly add a little hot water to stir to form a syrup to avoid solidification
4.
Pour the syrup into a small baking bowl immediately, the caramel will set after a while
5.
Press the steamed pumpkin into a puree, sieve to remove the fiber, and take 50 grams of pumpkin puree for use
6.
Heat the soy milk to about 50 degrees, stir in 1 tablespoon of white sugar, beat 1 whole egg and 2 egg yolks into egg liquid, pour the soy milk into the egg liquid
7.
Pour the pumpkin puree into the egg soy milk, stir well, sieve twice
8.
Pour the pumpkin and egg soy milk into a small baking bowl filled with caramel
9.
Preheat the oven in advance, put the baking bowl on the baking tray and bake for 40 minutes in a 160 degree oven, or until the egg is solidified. At this time, lightly shake the egg and you will see the pudding set and shake; take out the pudding after baking After cooling down, put it in the refrigerator overnight, and use a knife to lightly scratch the four walls of the baking bowl to remove the pudding.
