In the first step, mix 60 grams of white sugar with 25 grams of water and put it into a pot over low heat to dissolve; in the second step, turn off the heat immediately when it melts to amber; in the third step, pour the caramel into the prepared container , put it in the refrigerator to refrigerate for a while; the fourth step is to beat the 2 eggs first; the fifth step is to put the milk and sugar into the pot and heat it until it bubbles, add the vanilla essence, and stir together with the egg liquid; the sixth step, Then filter and pour into a container with caramel; in the seventh step, put it in the refrigerator for 3 hours. When taking out the pudding, use a toothpick to turn the mold around and place it on the plate. Ingredients

Pumpkin puree (peeled and steamed) 200g eggs 4 milk 500g fresh cream 200g brown sugar 100g natural vanilla extract 1/2 teaspoon

Method

step11

Prepare the materials, cut the pumpkin into pieces and peel it, steam it and take 200 grams

step22

Beat the eggs, add pumpkin puree and stir evenly

step33

Cook the milk and fresh cream over low heat, add brown sugar and stir until the brown sugar is melted, then turn off the heat. , the temperature is about 40 degrees, and the milk should not be cooked

step44

Pour the brown sugar milk liquid into the pumpkin egg liquid and stir evenly

step55

Sift the stirred pumpkin pudding liquid twice, and finally add natural vanilla essence and stir evenly

step66

Add the pumpkin pudding liquid into the steaming bowl and cover it with heat-resistant plastic wrap , lay a steaming net at the bottom of the electric pot, do not let the steaming bowl directly contact the electric pot, add 1 cup of water (measuring rice cup, outside the ingredients) to the outer pot, cover the pot, and add a chopstick to the edge of the pot lid, so that the pudding It will not cause honeycomb shape due to too much heat~