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15cm diameter mold for 1 unit
■Caramel
50g granulated sugar
15 cc of water
Hot water 15cc
■Pudding liquid
170g of pumpkin, steamed
50g granulated sugar
130g whole egg (2 large eggs)
200g milk
130g whipped cream
Prep
・Boil water for hot water baths.
・Preheat the oven to 160°C when you start to make the pudding liquid.
How to make it.
(1) Make the caramel. Melt the sugar and water in the pan.
The sugar will crystallize more easily if you give it a shock when you mix it.
(2) When it turns caramelized, turn off the heat and add hot water to stop it from burning. The reason for adding hot water is to bring the temperature difference between the caramel and the caramel closer together, but be careful not to burn yourself, as it will undoubtedly bounce around.
(3) Pour the caramel into the mold and spread it all over. (3) Pour the caramel into the molds and spread it all over. If you use tinplate molds, they may rust.
(4) Make the pudding liquid. Remove the seeds and wattles from the pumpkin and steam in a steamer until soft, about 10 minutes.
Remove them from the skin while they are still warm.
(5) Weigh 170g into a food processor and add 3/4 of the granulated sugar and turn. (5) Add 3/4 of the granulated sugar and mix with a rubber spatula.
(6) Add the eggs and whisk until smooth, then remove the mixture to a bowl.
(7) Add the milk, cream and 1/4 of the reserved granulated sugar to a saucepan and bring to a boil.
The addition of the sugar will inhibit the protein coagulation of the milk and relieve the burning and filminess of the milk.
(8)Add (7) to (6), a little at a time, and combine well. Strain the mixture through a fine mesh.
(9)Cover the surface with plastic wrap and cut the foam. Make a spout and pour the mixture into the caramel-lined mold.
(10)Bake at 160°C for 50 minutes.
(11) Shake the mold to make sure it is well cooked to the center, then it is ready to bake. Remove from the boiling water and refrigerate for at least 2 hours after cooling.
(12) Place a palette around the mold and turn it over with a plate.
