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Pudding (pumpkin pudding) | Yuu Sweets researcher's recipe transcription

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Yu Sweets Researcher

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Ingredients

Pumpkin (10-12cm) : 1 piece
Egg (M size) : 1個
牛乳 : 200g
砂糖 : 15~20g
バニラオイル : 適量

Time required

35minutes

Procedure

1) Prepare the pumpkin 01:05
Wet the pumpkin with water (not listed), wrap it loosely in plastic wrap, and heat it in a microwave at 500W or 600W for 2 to 3 minutes.
Cut 1/4 of the way from the stem and scoop out the seeds with a spoon.
Scrape the mouth part cleanly and remove any remaining pulp.
2) make pudding liquid 02:15
Pour milk into a pot and heat over medium heat.
Add eggs and sugar to a heat-resistant bowl and mix.
Add the warmed milk little by little, then add the vanilla oil and mix.
Strain through a tea strainer and add to the pumpkin.
3) 火にかける 03:40
Fill a pot with water (not listed) to 1/3 of the height of the pumpkin and heat.
Once it boils, lower the heat to the lowest setting and wait for the bubbles to subside.
Place a kitchen towel on the bottom, place the pumpkin pudding on top, shift the lid slightly, and heat for 15 minutes.
Once the pudding liquid has solidified, turn off the heat, close the lid completely, and let the residual heat heat for 10 minutes.
4) 冷やす 05:12
Remove from heat and chill in the refrigerator for half a day.

Point

・The video uses a variety called "Botchan Kabocha."
・Use a pot large enough to hold the pumpkin.
-If you don't have a heat-resistant bowl, you can use a rice bowl instead.
・After heating the pumpkin in the microwave, add water and make sure there are no holes in the pumpkin.
・When cutting the pumpkin, secure it with a dish towel.
- Heating time will vary depending on the stove, pot, type of pumpkin, etc., so shake it up after heating, and if it's wavy and watery, heat it up some more.
・Be careful not to overheat as the texture will deteriorate.
・Required time does not include cooling time in the refrigerator.