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Pudding (pumpkin pudding) | Easy recipe at home by cooking expert Kari / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Pumpkin (net) : 150g
卵 : 3個
(A) Sugar : 50g
(A)Fresh cream : 200ml
(A) Milk : 200ml
sugar (for caramel sauce) : 50g
水 : 大さじ2
お湯 : 大さじ1と1/2

Time required

65minutes

Procedure

1) make caramel sauce 01:50
Add sugar (for caramel sauce) to the frying pan.
Add water and wait until the sugar (for caramel) is fully absorbed.
Shake the frying pan to mix.
Heat over medium heat until the edges change color.
Swirl the pan so that the color is even in the pan.
Heat over medium-low heat, rotating the skillet occasionally, until just before caramelized.
Turn off the heat and add hot water, then cover the frying pan and shake it gently.
When it stops boiling, put it in a container.
2) Prepare the pumpkin 04:14
Place the cut pumpkin with the skin on in a heat-resistant container and cover with plastic wrap.
Heat in a 600W microwave for 5 minutes.
Check to see if the pumpkin is soft using a bamboo skewer.
Once it has cooled down, remove just the fruit with a spoon.
While warm, puree the pumpkin and put it in a bowl.
3) 生地を作る 06:42
Crack the eggs into a bowl and beat them.
Put (A) in a pot, turn the heat to medium, and heat while stirring until the pot starts to boil.
While mixing the eggs in the bowl, pour in the contents of the pot to create a liquid batter.
Add a ladleful of liquid batter to the bowl of pumpkin in Step 2 and repeat the process twice.
Pour the liquid mixture back into the bowl and mix without frothing.
Pour into a container and cover with aluminum foil.
4) Steam in a hot water bath 09:52
Pour 2 to 3 cm of water (not listed) from the bottom of the frying pan and heat over high heat until it boils.
After turning off the heat, add a cloth and container, cover, and bring to a boil.
When you hear a clicking sound, turn the heat to low and steam for 30 minutes.
Turn off the heat, remove the lid and aluminum foil, and tilt the container to check if the heat is passing through the dough.
Cover with aluminum foil again and heat until boiling.
Once it boils, cover it with a lid, turn off the heat, and let it sit for 15 minutes in the residual heat.
Remove the container from the frying pan, remove the aluminum foil, and cover with kitchen paper to remove the rough heat.
Cover with plastic wrap and refrigerate for half a day.
5) 仕上げる 13:09
Finish by placing on a plate.

Point

・I use 250g of pumpkin with the skin on.
・I use L size eggs, but if you use M size eggs, use 3 and 1/2 eggs.
- White sugar is used, but granulated sugar can be substituted.
・The container used is an enamel container measuring 21 x 15 x 5 cm.
・We use animal-based fresh cream with a milk fat content of 35%.
・Keep the eggs at room temperature.
- When adding water to sugar (for caramel sauce) and mixing in step 1, be careful not to touch it.
・Caramel sauce burns easily, so be careful of the timing.
・When adding hot water in step 1, it tends to splash, so cover it with the lid of the frying pan as you add it.
・For step 2, adjust the heating time depending on the size of the pumpkin.
・For step 2, leave one corner of the plastic wrap open.
- If it is difficult to puree the pumpkin in step 2, you can mash it with the back of a fork.
・If you don't have a dish towel, you can use 3 sheets of kitchen paper as a substitute.
・The steaming time will vary depending on the size of the container and frying pan, and the temperature of the dough, so adjust accordingly.
・Time required does not include cooling time in the refrigerator.