Pumpkin Pudding
I made pumpkin pudding with a big pumpkin that I got from my neighbour. The pumpkin was delicious just steamed, but the pumpkin pudding is also delicious. The recipe is from one of the Japanese cooking magazine.
400g pumpkin, seeds and skin removed
100g sugar (for caramel sauce)
2 tablespoons water
2 tablespoons water
200 ml milk
4 eggs
100g sugar
200ml fresh cream
Cinnamon powder (to taste)
1/2 tablespoon rum (to taste)
1.Make caramel sauce. Put sugar and 2 tablespoons of water in a saucepan and cook over medium heat until golden brown, then remove from heat, add 1 tablespoon of water and pour into a mold.
2.Break the eggs into a bowl and mix with the sugar. Add the warmed milk and cream. Stir in the rum to taste.
3.Cut the squash into pieces and steam for about 15 minutes. Remove the skin and mash while hot. Stir in cinnamon powder to taste.
４.Gradually add the egg mixture from step 2 to the bowl with the pumpkin and mix well. Strain the mixture twice and pour it into a mold.
５.Fill a baking pan halfway up with boiling water and bake in a preheated oven at 340°F for 50 minute. Once slightly cooled, refrigerate for 2 to 3 hours.
