Pumpkin pudding (without caramel) | Manmaru kitchen's recipe transcription

Put 1 teaspoon of black honey in each pudding cup and spread it over the entire bottom.
Place in freezer for 10 minutes or more to freeze.

Remove the seeds and cotton from the pumpkin, wrap it in plastic wrap, and heat it in the microwave at 600W for 5-6 minutes.
Use a spoon to put the skins into a bowl while they are still hot.

Put the milk in a heat-resistant container and heat it in a 600W microwave for 2 minutes.
Add (A) to the pumpkin and mix with a blender until liquid.

Boil hot water (not listed) in a deep frying pan and place 2-3 sheets of kitchen paper in it.
Pour the batter evenly into the pudding cups and cover each one with aluminum foil.

Arrange the pudding cups in a frying pan, cover with a lid, and simmer over low heat for 20 minutes.
After 20 minutes, turn off the heat and let it steam for 20 minutes.
When the heat is removed, chill in the refrigerator for 3 hours.

Put (B) in a bowl and whisk until stiff peaks form while immersing in ice water.
Once foamy, put it in a piping bag and squeeze it out on top of the pudding that has been removed from the mold.