A recipe for incredibly delicious pumpkin pudding that's so good you'll want to eat it straight from the pan! This jumbo-sized treat is satisfying without needing an oven. Its rich flavor becomes even more moist and delicious when chilled overnight.
Ingredients
Main Ingredients (4-6 servings)
- Pumpkin, net weight 150g
- Milk 300ml
- Eggs 3
- Granulated Sugar 40g (for pudding mixture)
Seasonings
- [A] Granulated Sugar 40g (for caramel)
- [A] Water 2 tbsp
- [A] Hot Water 1 tbsp
Steps
- In a deep frying pan or pot, combine 40g granulated sugar and 2 tbsp water. Heat until it turns brown, stirring occasionally.
- Once the caramel sauce starts to color, turn off the heat. Carefully add 1 tbsp hot water, being mindful of splattering, and stir to combine.
- Pour the finished caramel sauce into heatproof containers.
- Remove the seeds and skin from 150g net weight pumpkin and microwave until tender.
- Add 300ml milk, 3 eggs, and 40g granulated sugar to the cooked pumpkin. Blend with an immersion blender until smooth.
- Skim off any foam from the surface of the pudding mixture with a spoon or spatula. Pour the mixture into the heatproof containers with the caramel sauce.
- Cover the containers with aluminum foil. Place them in a deep frying pan and add water until it reaches halfway up the sides of the containers.
- Cover the frying pan and cook for 30 minutes. Turn off the heat and let it sit for 10 minutes to finish cooking with residual heat.
- Let cool to room temperature, then chill in the refrigerator until set. (Key Tip!) Chilling overnight in the refrigerator will make it even more moist and significantly tastier.
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