Pumpkin Pudding
Sweet and Velvety Rich Pumpkin Pudding
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Course Dessert
Cuisine Japanese
Caramel
- 75 g sugar
- 1 tbs water
- 2 tbs boiling water
Pumpkin Pudding
- 150 g pumpkin puree
- 75 g (2.7oz) sugar
- 3 large eggs
- 1 cup (240ml) whole milk
- ⅓ cup (80ml) heavy cream
- Vanilla, rum, cinnamon to your preference
Prepare the mold
Grease the inside with the vegetable oil you have on your hand.I recommend using flavorless vegetable oil like grapeseed oil.Some people use butter, but the butter will solidify, and it's going to make an unpleasant texture on the surface. So I use vegetable oil.
Caramel
Put your sugar for caramel into a nonstick frying pan, and sprinkle 1 tablespoon of water. Turn the heat to medium-high.Keep cooking until the sugar dissolves.Do not touch the sugar but Just keep your eye on it, until it starts browning. Meanwhile, prepare the boiling water.Pour Approximately two tablespoons of boiling water. It's going to splash all over the kitchen counter, so be careful not to burn yourself. Keep the distance from the frying pan.While still hot, pour into the prepared mold.
Preheat the oven to 180°C.
Keyword kabocha, pumpkin bread, pumpukin pudding, thanks giving