CreamyPumpkinPudding
We love pumpkin even if it's far away from Halloween!
このレシピの生い立ち
I compared many pudding recipes either Japanese and American. Then I combined them to make a simple recipe.
CreamyPumpkinPudding
We love pumpkin even if it's far away from Halloween!
このレシピの生い立ち
I compared many pudding recipes either Japanese and American. Then I combined them to make a simple recipe.
アプリでひらく作り方
- 1
Caramelize the sugar* with the water* in a small sauce pan. Divide up the caramel sauce among prepared baking dishes.
- 2
Preheat oven to 300F (150C). Prepare hot water (not boiling) for the water bath.
- 3
In a medium sauce pan, bring the milk to a simmer.
- 4
Meanwhile, in a bowl, whisk eggs, an egg yolk, sugar and vanilla. Gradually, add pumpkin and whisk together.
- 5
Slowly add milk into egg mixture. Whisk gently to combine. Pour the mixture through a fine strainer into the saucepan.
- 6
Pour the mixture through a fine strainer into the dishes.
- 7
Place dishcloth in a deep baking pan, then put the dished on it. Pour hot water into the pan.
-
- 8
Bake them for about 35 min. Let them cool in the water bath. Put the pudding in a fridge at least 3 hours.
- 9
Optional: If you like rich texture, add 2Tbsp. cream after no. 5. You can also add spices, e.g. cinnamon, nutmeg.
- 10
Custard pudding: you can change 1 cup pumpkin to 1 cup milk to make custard pudding.
コツ・ポイント
1 c. = 240 ml / Tbsp. = 大さじ / tsp. = 小さじ
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