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[Pumpkin pudding] |
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·Ingredients
(For five puddings with diameter of 8-9
cm) |
| Approx. 300 g pumpkin |
| Sugar 50 g |
| 1 and half eggs |
| 100 cc milk |
| 100 cc fresh cream |
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| (Caramel sauce with
coffee taste) |
| 50 g sugar |
| Big spoonful millet jelly |
| 70cc plus liquid coffee |
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·How to cook
| (1) |
Prepare the paste of pumpkin. Cut
pumpkin into wedges and take out seeds. Wrap one or
two pieces and heat them for approx. 7 minutes in
a microwave oven. Then peel with a knife and mash
the rest with the back of a spoon. |
| (2) |
Put (1)
paste, sugar, eggs, milk and fresh cream into a mixer
and mix them well. |
| (3) |
Filter (2)
liquid and pour into respective patterns or molds.
Put the patterns on a metal sheet and put them in
an oven heated to 160 to 170 degrees. Pour hot water
on the sheet and steam them for about 30 minutes.
* To make the surface smooth,
the temperature of the egg should not exceed 100 degrees.
By pouring sufficient amount of hot water on a metal
sheet, you can prevent the rapid rise of the temperature
of the egg.
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| (4) |
To prepare caramel sauce.
Put sugar and millet jelly into a small pan and heat
them. Sugar melts to become transparent and bubbles.
When the edge turns brown, lower the heat and add
the coffee. Although sugar congeals temporarily, it
melts if it is mixed by heating. When it melts, turn
off the heat. (If it congeals like millet jelly after
a while, heat it again and add coffee.)
* This caramel is to be completed
like a liquid sauce. If it is heated too much, caramel
congeals like millet jelly when cooled in a refrigerator. |
| (5) |
Pour the sauce on the top
of pudding and cool it until served. |
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