Pumpkin pudding ｜ Party Kitchen --Recipe transcription of Party Kitchen

Put a small amount of granulated sugar in a pan and heat over low heat. When it melts, add a small amount of granulated sugar again to dissolve it. Repeat this to dissolve all the granulated sugar. When it turns golden brown, turn off the heat, add water, and turn the pan to make it uniform.

Pour caramel into a pound cake and chill in the refrigerator to harden.

Remove the seeds, cotton and skin from the pumpkin, cut into 3 cm squares, and heat in the microwave for 10 minutes.

Use a food processor or strainer to paste the pumpkin into a bowl.

Put eggs, egg yolks, brown sugar and vanilla oil in a bowl and mix well. Put milk and cream in a pan and heat over medium heat. Turn off the heat just before boiling, add little by little, mix, and return to the pan through a strainer.

Add the pudding liquid little by little to the pumpkin paste of 3 and mix.

Pour the pumpkin pudding liquid into the pound cake of 1.

Bake in a water bath at 170 ° C for about 40 minutes.

When the pumpkin pudding is warm, cool it in the refrigerator for at least 1 hour. Complete by hollowing out the pumpkin pudding from the pound cake using a kitchen knife.