Put the sugar in the milk pan and cook it over medium heat, without stirring.
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When the sugar begins to melt, stir the unmelted sugar with a wooden spoon.
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When the sugar turns caramel and starts to bubble, turn down the heat.
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Add 20 grams of hot water, pay attention to the extremely high temperature at this time, and don't be scalded by steam when pouring water. Stir quickly and evenly with a wooden spoon and turn off the heat.
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Pour caramel into the mold as soon as possible.
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Act quickly, because sugar will solidify when it is cold, and it will not flow after a while.
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Pumpkins should be cut into pieces and steamed soft, and pumpkins with less powdery fiber should be used.
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If the pumpkin is not dense enough, it needs to be mashed first. Put pumpkin puree, 3 eggs, egg yolk 1, cinnamon powder, weak milk and sugar into a food blender and stir slowly and evenly. Don't send them away. If there is no food blender, press the pumpkin into a paste, and then mix all the ingredients with a hand-held eggbeater.
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There should be no particles in the beaten pumpkin egg liquid.
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Pour caramel into a solidified mold, add 2-3 cups of hot water to the baking tray, and bake in a steam bath of 160 degrees for 40-50 minutes (depending on the size of the mold) so that the pudding does not shake in the middle. Turn off the oven, stuffy for 30 minutes, and then take it out to cool. Cover with plastic wrap and refrigerate. You need ice to eat.
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Scrape the mold with a knife and demould it once.
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Pour it on the plate and the caramel liquid will flow out by itself.
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