The easiest way to make pumpkin pudding

Method: 1. You don't need to put pumpkin in egg custard, but I like to make the combination of a dish more nutritious, so let's make a pumpkin pudding. This season's pumpkin is both sweet and glutinous, and eating more pumpkin is very beneficial for children. First, peel and wash the pumpkin and cut it into small pieces.

2. After the pumpkin is steamed in water, take 140 grams and put it in a large bowl and crush it into a puree.

3. Add 1 egg, beat well, pour in the whipping cream, and continue to stir well.

4. Pour in caster sugar and cornstarch, mix evenly, to make a pudding-like silky and refreshing custard, the ingredients must be delicate enough, so I didn't use an ordinary strainer, but used a sieve to filter. Of course, if you don't have a particularly high pursuit of taste, this step can be omitted. Stir the strained mixture gently with a spoon and pour it into a pudding cup or bowl.

Pay attention to the gentle pouring technique and do not produce blisters, otherwise it will also affect the finished product.

5. Cover with high-temperature plastic wrap, and then prick a few eyes with a toothpick on the plastic wrap. Once the water is boiling, place in a steamer. Steam over medium heat for 12 minutes!

The time can be adjusted appropriately according to the thickness of the bowl. (The steaming time is related to the thickness of the bowl and the size of the pot, when the time comes, you can use a toothpick to prick it, if the toothpick has sticky egg batter, you have to continue steaming In addition, the pudding steamed over high heat is prone to honeycomb, so use medium and low heat.)

6. The steamed pudding is very firm, too tender is the custard, the steamed pudding is sweet and tender, and the pumpkin itself is sweet and sweet, no need to add sugar. The pudding is super tender, sweet but not greasy, and is perfect for breakfast and refreshments. Of course, as a pudding, there is still a gap between the taste and the traditional Western pudding method.

However, we do not use pudding powder, nor do we use thickeners such as gelatin, which is refreshing and healthy, and is actually more suitable for the elderly and children.

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50g sugar, 10g cold water, 15g hot water, 160g peeled and seeded pumpkin, 75g eggs, 30g egg yolks, 63g whipped cream, 125g milk.

01 Put the pumpkin in the microwave to cook first, you can take it out when it is soft, and strain the cooked pumpkin with a strainer.

02 Add sugar and water to the pot and heat up. After coloring, remove the juice while shaking the pan.

03 When the liquid in the pot is just yellow-brown, you can stop the fire. Pour hot water into the pot little by little, changing its consistency. It can be condensed into the state shown in the figure.

04 Scoop the syrup into the mold. Visually inspect the syrup just flowing to the bottom of the container.

05 Heat the strained pumpkin in a pot. Add the sugar two or three times and stir. Stir well and turn off the heat.

06 Add the egg mixture little by little and stir constantly.

07 Pour in the milk and whipped cream. Stir them together and stop heating when the temperature rises to 50 degrees.

08 Pour the pudding liquid into the activity funnel. Pour it into a pudding cup.

09 Bake in a 150°C oven for 25 minutes. If the surface of the pudding dries out, it means that it is baked. Wait for the pudding to dissipate and then put it in the refrigerator to cool.

10 Insert the knife into the pudding cup and scrape the edges. Flip the pudding cup over, pour out the pudding, serve and you're done!

Love pumpkin and also love pudding. The pudding made from pumpkin has a creamy, thick and mellow taste.

Ingredients: 200g pumpkin (steamed, peeled).

Caster sugar sells 40 grams.

Milk 80 grams.

50 grams of animal butter.

Whole egg wash 100g.

Pumpkin pudding's method of making trillions and pants.

Mash the steamed pumpkin (or break it in a food processor) and mix it with caster sugar, milk, animal butter and egg mixture. Strain twice with a fine mesh spoon and the pudding liquid will be fine. I think that not filtering may cause the pumpkin fibers to sink and separate, and it will feel fibrous in the mouth.

But I've always been filtered, so the separation state is only a theoretical analysis. Preheat oven to 160 °C.

Fill the baking tray with hot water (50) and go to 1-2 places in the baking sheet. Place the container with the pumpkin pudding liquid in a baking dish. The container is covered with a sheet of tin foil to prevent the epidermis from forming a hard membrane.

160 Bake for 40 minutes. Cool down and enjoy (each oven has a different temperament, this is a reference, please set the temperature according to the actual situation of your own oven). It may be that the baking function of my oven is too strong, and 160° is proper.

If you bake for a long time, buy an oven thermometer so that you can know the exact heating state of the oven.

Pumpkin pudding preparation.

Step 1

Have all the materials ready.

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Put the pumpkin in the microwave on high heat for 10 minutes, then puree.

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Beat the eggs, do not beat the foam.

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Add the cooled pumpkin puree and stir gently.

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Use a food processor to break up and fine the mixture.

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Add whipping cream to the milk.

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Add the sugar. Step 1

Heat over heat until the sugar melts.

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After letting cool slightly, pour in the pumpkin paste.

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Add the rum.

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Sift the mixture once.

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Pour into a container.

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Add hot water to a baking tray and bake at 150 degrees for about 45 minutes.

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Let cool and refrigerate for two hours, squeezing whipped cream on the top.

Web Links.

296 grams of milk, 178 grams of animal whipped cream, 148 grams of caster sugar, 3 grams of salt, 237 grams of whole eggs, 59 grams of egg yolks, 178 grams of pumpkin puree, a little crushed ice.

Method. 1.Put the milk, animal whipped cream, caster sugar, and salt together in a pot and heat to about 40 °C. Add whole eggs and egg yolks in method 1 and mix well, then sieve for later use.

2.Add the sifted pumpkin puree to method 2, continue to heat to 70, let it stand for 30 minutes before pouring it into the model.

3.Bake in the top oven at 150 degrees for about 50 minutes, then curdle and remove.

4.To eat, you can scoop the pudding out of the plate and add a little crushed ice to eat it for better flavor.

Created on 2013-03-08).

180g pumpkin, 80ml milk, 50ml cream, 1 egg, 1 egg yolk, 3 tablespoons sugar.

Caramel Ingredients: 4 tablespoons sugar, 1 tablespoon water, a pinch of boiling water.

Steps. 1. Peel the pumpkin, remove the pulp, cut into pieces, put it in the microwave oven and put it in a special utensil, cover it, turn it to ripe, and press the mud.

2. Beat the eggs and egg yolks, and stir well with the pumpkin puree.

3. Mix the milk and cream with 3 tablespoons of sugar and heat in the microwave for 2 minutes.

4. Add 2 to 3 and mix and sieve with a sieve.

5. After sifting, pour it into the pudding bowl, cover the bowl, put it in a plate, put some hot water in the plate, and put it in the microwave oven with a thawing setting until it solidifies.

6. Add 4 tablespoons of granulated sugar and 1 tablespoon of water to a small pot, stir all the time until the sugar color appears, and then add a little boiling water. Stir well to make caramel juice.

Cut the pumpkin into small pieces and steam.

Mash into a puree. Add the eggs and beat well.

Pour milk + whipping cream + caster sugar into a small pot, heat until the sugar is completely melted, and cool down to a warm hand state.

Pour in the pumpkin paste in 2 portions and mix well.

Sieve 2 times. Pudding liquid finished.

Pour evenly into molds.

Cover the surface with tin foil, pour warm water into a small baking tray and bake at 150 degrees for about 35min.

Sprinkle some caster sugar on the surface and burn out the caramel layer with a flamethrower.

Materials:

1 small gourd (one of the varieties of pumpkin), 4 eggs, 200ml of coconut milk, 100ml of evaporated milk of three flowers, 30g of sugar, 1 pandan leaf.

Method.

1.Hollow out the small gourd with a spoon into a cup, and stir the pandan leaves into juice with a blender for later use.

2.Steam the eggs, coconut milk, evaporated milk, sugar and pandan juice in a bowl until medium-rare.

3.Add the half-cooked mixture to a pumpkin cup and steam for 30 minutes.

You hollow out the pumpkin and then apply pudding liquid to the bottom of the pumpkin center.

<> "Pumpkin Pudding. Ingredients.

1 pumpkin, 2 eggs, 100 grams of milk, 1 spoonful of sugar, and a few wolfberries.

Steps. 1.Wash the pumpkin, cut off the top cover, and scoop out the inner bowl @ foodie potato with a spoon.

2.Cover the cleaned pumpkin with a top cover, put it in a stainless steel steamer and steam it for 8-10 minutes.

3.At this time, let's make the egg pudding inside, remove the shell of the egg and beat it with chopsticks, add sugar and milk and continue to stir well and sift it, which will make the pudding more delicate.

4.Pour the prepared pudding liquid into the pumpkin for nine minutes, sprinkle a few wolfberries on the surface, cover the pumpkin top, and continue to steam for 15 minutes.

Materials:1 pumpkin, 1 box of Huisheng egg pudding powder.

Method. Cut about 1 3 places above the pumpkin as a melon lid (can be used with a knife for a simple fruit carving), dig out the seeds in the pumpkin cup below, and then cut off an appropriate amount of pulp to make the space in the pumpkin cup larger.

Put the egg pudding powder into a pot, add 450ml of water, stir until completely dissolved, cook over medium heat until boiling, turn off the heat and set aside.

Pour the soup into the melon cup of Method 2, cover the melon and put it in a steamer basket and steam over medium heat for about 20 minutes.

After the pumpkin cup of method 3 is cooled, it is refrigerated until it solidifies and can be sliced and eaten.

Put the sugar in a milk pot and cook over medium heat, without stirring.

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Once the sugar begins to melt, use a wooden spoon to stir the sugar that has not yet melted.

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When the sugar turns caramel and begins to bubble, reduce the heat.

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Add 20 grams of hot water, pay attention to the extremely high temperature at this time, do not be scalded by the steam when pouring water, quickly stir well with a wooden spoon, and turn off the heat.

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Pour the caramel into the mold as soon as possible.

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The action should be fast, because the sugar will solidify when it is cold, and it will not flow after leaving it for a while until the sugar hardens.

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Cut the pumpkin into cubes and steam until soft, using pumpkin with less powdery fiber.

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If the pumpkin is not dense enough, you need to puree the pumpkin first. Put the pumpkin puree, 3 eggs, 1 egg yolk, cinnamon powder, evaporated milk, and sugar into a food blender and mix slowly, do not whip. If you don't have a food blender, puree the pumpkin and use a hand-held whisk to mix all the ingredients well.

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The beaten pumpkin egg wash should not be visible.

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Pour the caramel into the solidified mold, add 2-3 cups of hot water to the baking sheet, bake in a steam bath, bake at 160 degrees for 40-50 minutes (depending on the size of the mold), and the pudding does not shake in the middle. Turn off the oven, let it cool for 30 minutes, cover with plastic wrap and refrigerate. (Eat on ice thoroughly before eating).

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Use a knife to scrape the mold and demold it around.

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Upside down on the plate, the caramel liquid will flow out on its own.

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Ingredients: 220 grams of pumpkin puree, 170 grams of fresh cream, 80 grams of brown sugar, 2 eggs, 150 grams of fresh milk;

Excipients: 40 grams of sugar, 15 grams of hot water.

1.Caramel method: 40 grams of sugar boil until caramel color, then add 15 grams of hot water and turn off the heat. Pour into the bottom of the mold. <> pumpkin puree (steamed, crushed or beaten) 220 grams plus 170 grams of whipped cream.

80 grams of brown sugar plus two whole eggs.

150 grams of fresh milk.

Mix the ingredients well. Material C is heated in a microwave oven and added to B.

6.Then pour in the A material, mix well, and then sieve. The mold is 160 degrees and 30 minutes.

Put the water and oolong tea bags in a small pot, bring to a low boil and remove from the heat, and do not take out the tea bags for the time being.

Cut the pumpkin into small pieces and heat it in the microwave until cooked through, press it with a spoon to puree, add brown sugar and white sugar1 and mix well.

In step 1, add whipping cream, milk, sugar2, bring to a boil, remove from heat and warm.

Put the eggs and egg yolks in a mixing basin and mix well (note that the egg mixture should not stir too vigorously to avoid too many bubbles), add the pumpkin puree and mix well. At this time, you can preheat the oven to 160°

Then pour in and put it warm in step 3 and stir well.

Sifted into the mold.

Put the mold in a larger mold, (in the large mold, it is better to put a piece of wet wipes first, and then put the mold to prevent slipping.) Pour in 2cm deep warm water (about 50° water temperature), put it in a preheated oven, turn to 150° middle layer and bake for about 50 55 minutes.

After completion, take out the cooling cover and refrigerate the plastic wrap for preservation, when you want to eat, evenly sprinkle with coarse granulated sugar, sprinkle more will be better, and then use a spray gun to burn it into a crispy caramel top.

It's the most fun when you use a spoon to crack the caramel shell, it's delicious and fun