Pumpkin pudding | Transcription of Miki Mama Channel's recipe

Take the pumpkin seeds, cut them into 3 cm squares, put them in a heat-resistant container, sprinkle with 2 tablespoons of water (not included in the amount), wrap them, and heat them in a microwave oven (600w) for 5 minutes.

Add pumpkin and (A) with a mixer and stir for about 1 minute until smooth.

Put sugar and water (2 tbsp) in a small pan, mix well and heat on medium heat for 4-5 minutes. When it boils, shake the pot, turn off the heat when it turns pale, put a lid on the pot to prevent burns, put water (1 teaspoon) in the gap, close the lid immediately, and make a popping sound. When it is gone, pour it into the mold immediately.

Mix eggs and cream in a bowl, add 1 and mix well, strain with a dry colander and place in mold 3.

Cover 4 with 25 cm x 30 cm aluminum foil and secure it with a rubber band to prevent water droplets from entering. Spread a dish on a frying pan with a diameter of 26 cm, put a mold on it, pour water up to 2/3 of the mold, reduce the heat to low heat just before boiling, shift two pieces of aluminum foil, stack them and close them as a lid of the frying pan, 1 hour 30 minutes Steam it moderately. Remove the foil and touch the center, it is in a semi-ripe state with a radius of about 4 cm from the center, and when it becomes hard that the egg liquid does not stick when you touch it with your fingers, turn off the heat and cover it with the foil again Cover the frying pan with a rubber band, cover it with a foil lid, and leave it in hot water for 1 hour with preheating.

Remove from hot water, remove the rough heat at room temperature for about 2 hours, and cool it in the refrigerator for 1 day. When eating, wrap the mold around with a kitchen knife to remove it from the mold, cover the mold with a plate, turn it over, and remove it from the mold.