Steps

1. In a deep frying pan or pot, combine 40g Sugar and 2 tbsp Water. Stir gently and heat over medium heat.
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2. Once boiling, reduce heat to low or low-medium. Gently shake the pot occasionally and heat until it turns brown.
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3. Once browned, turn off the heat. While guarding with a lid, carefully add 1 tbsp Hot Water and stir everything together. (Key Tip!) Be cautious of splashing.
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4. Pour the finished caramel sauce into a enamel tray or heat-resistant container. Let it cool and set.
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5. Scoop out the seeds and pulp from the pumpkin. Cut into about 3cm cubes and trim off the skin. Prepare 150g net weight after peeling.
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6. Place the peeled pumpkin in a microwave-safe dish, cover with plastic wrap, and heat for 3 minutes at 600W.
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7. Combine the heated pumpkin, 300ml Milk, 3 Eggs, and 40g Sugar in a blender. Blend until it becomes a smooth paste.
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8. Once the pumpkin is completely smooth in the blender, cover the surface with plastic wrap to remove any foam.
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9. Pour the foamed pudding mixture over the set caramel sauce in the mold.
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10. Cover the pudding in the mold with aluminum foil.
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11. Place the pudding mold into a deep frying pan or pot. Pour in water to about half the height of the mold.
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12. Cover with a lid and heat over low heat for 30 minutes. After turning off the heat, let it sit for another 10 minutes to cook through with residual heat.
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13. After 10 minutes, insert a sharp object to check if it's cooked through. (Key Tip!) If it's still soft, extend the residual heat cooking time.
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14. Once fully cooked, let it cool to room temperature, then chill in the refrigerator. (Key Tip!) Letting it sit in the refrigerator overnight will make it moister and even more delicious.
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