Steps

1. Wrap Pumpkin (seeds and stringy bits removed) 180-200g and heat in the microwave until tender. [Key Tip!] Heat until a fork easily pierces it, then let cool.
   🕒 00:44
2. Peel the skin off the softened pumpkin.
   🕒 01:17
3. Mash the peeled pumpkin with a fork or masher. [Key Tip!] Mash thoroughly for a smooth pudding, as it will be strained later.
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4. Pour Milk 300g into a small pot.
   🕒 01:55
5. Add Sugar 50g to the pot with the milk and warm it while dissolving the sugar. [Key Tip!] Do not boil; warm until the edges of the pot just start to simmer.
   🕒 02:18
6. Gently whisk the eggs, being careful not to over-whisk.
   🕒 02:39
7. Gradually add the warm milk and sugar mixture to the whisked eggs, stirring as you go. [Key Tip!] Adding all at once will cook the eggs; add slowly and carefully to create a smooth batter.
   🕒 03:03
8. Add the mashed pumpkin to the egg mixture and mix until well combined.
   🕒 03:38
9. Strain the pumpkin and egg mixture to achieve a smooth consistency. [Key Tip!] This step is crucial for a silky texture; you can omit it if desired.
   🕒 03:59
10. Pour the batter into your desired ramekins, stirring occasionally to prevent the pumpkin from settling.
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11. Bring water to a boil in a skillet, then reduce the heat to low.
    🕒 05:18
12. Gently place the ramekins filled with pudding batter into the skillet over low heat.
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13. Cover the skillet with a lid, wrapping the lid in a kitchen towel to prevent condensation. Steam gently. [Key Tip!] High heat will result in a tough pudding; steam slowly and gently over low heat. Covering the lid with a towel prevents water droplets from falling onto the pudding.
    🕒 05:43
14. Make the caramel sauce. In a separate pot, combine Water 1 tbsp and Sugar 40g and heat.
    🕒 06:05
15. Tilt the pot while heating to dissolve the sugar and turn it into a brown caramel. [Key Tip!] Heat until it feels slightly burnt, a deeper color, for a more fragrant caramel.
    🕒 06:20
16. Once the caramel reaches your desired color, place the pot on a damp cloth to cool slightly.
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17. Gradually add Water 1 tbsp (for stopping caramelization) to the caramel sauce, stirring as you add. [Key Tip!] Adding water all at once to hot caramel can cause splashing; add slowly and carefully.
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18. If the caramel solidifies, reheat it gently until smooth again.
    🕒 07:15
19. Check the pudding in the skillet. If the surface is still wobbly, continue steaming for a bit longer.
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20. Once the pudding is set but still slightly jiggly, turn off the heat and carefully remove each ramekin. [Key Tip!] Delicious served hot or chilled.
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21. Pour the caramel sauce over the finished pumpkin pudding.
    🕒 08:25