Pumpkin Pudding

by Lakshmi RamNair
Pumpkin Caramel Pudding with whipped cream
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Votes: 1
Rating: 4
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Cuisine American
Prep Time 2 hours
Servings
people
Ingredients
For the Caramel sauce:
For the Pudding:
Cuisine American
Prep Time 2 hours
Servings
people
Ingredients
For the Caramel sauce:
For the Pudding:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut the pumpkin in half and scrap off the fibers and seeds.Peel and cut the pumpkin into quarters.
  2. Steam the pumpkin in a steamer.The pumpkin is done when you can easily pierce it with a chopstick or fork. Remove the pumpkin from the steamer.
  3. Strain the pumpkin through a sieve to turn it into pumpkin puree.Or you can process the pumpkin in your food processor, first and then strain it through the sieve.
  4. Note:- straining through a sieve is important because the pumpkins will contain fibre like structures in it.
  5. Grease the pan for the pumpkin pudding with butter. I used an 8ö aluminium cake tin.
  6. To make Caramel sauce
  7. Put the sugar on medium heat.The sugar will slowly melt. Stir with a spoon from time to time.When the caramel turned brown and is boiling, remove it from the heat.Pour hot water onto the caramel.
  8. BE CAREFUL û the caramel and the steam are VERY HOT. Donæt burn your fingers!
  9. Pour the caramel into the cake pan.Level the caramel so that it covers the bottom of the pan. Set aside for cooling.
  10. To make Pumpkin pudding
  11. Heat the milk in a saucepan and dissolve the sugar in the hot milk. The milk need not boil.Mix the fresh cream, egg, and egg yolk in a large bowl.
  12. Add the warm milk and mix gently.Add in the vanilla essence and mix it.
  13. Strain the mixture through a sieve and mix it with the pumpkin puree in two or three steps.
  14. Mix well after each addition.
  15. The caramel in the cake pan should be hard by now.
  16. Place the pan with the caramel in a larger tray or pan (for the water bath) and fill with the pumpkin pudding mixture.Fill the tray with boiling water and cover it with another tray (or with aluminum foil).
  17. Bake for 1 hour and 45 minutes in your pre-heated oven at 160¦C (320¦F). (Yes, you heard it right. It took 1 hour and 45 minutes for my pumpkin pudding to set.).The pumpkin pudding is done when the center is no longer liquid.
  18. Let the pudding cool down on a cake grid.Put in the fridge to cool it down completely.Shortly before serving, run a skewer or knife along the side and invert the pudding on a large plate.Serve the pumpkin pudding together with whipped creamàENJOY !!!
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