Recipe: Pumpkin pudding

Home Cooking Recipe: Pumpkin pudding


I like pumpkins and I like puddings. The pudding made with pumpkin is thick and mellow.



  1. The steamed pumpkin is ground into a puree and then mixed with fine sugar, milk, whipped cream and eggs. Filter twice for use. If you like the fiber feel of pumpkin, you don't need to filter it. (In fact, I don't think that filtering will cause the pumpkin fiber to sink and separate, but I have always filtered it, so the separation state is only theoretically analyzed.) The oven is preheated to 160 °C.

  2. Inject hot water (50 ° C) into the baking tray to 1/2 of the baking tray. Place the container containing the pumpkin pudding in the baking tray. Cover the container with tin foil to prevent the epidermis from forming a dura mater.

  3. Bake at 160 ° C for 40 minutes. Enjoy after cooling (each oven has different temperament, give a reference, please set the temperature according to the actual situation of your own oven). It may be that the baking function of my oven is too strong, 160° properly. If you are baking for a long time, buy an oven thermometer, so you can know the exact temperature rise of the oven.


The above amount is 7.5 cm in diameter and 5 parts in heat-resistant container with a height of 4 cm. 2 The water content of the pumpkin itself is not very high. Many students do not put anything on the container when steaming the pumpkin. As a result, steam is dripped into the container during the steaming process, and the pumpkin is steamed out, then Mixing such pumpkins with other materials does not mean that the ratio is broken..... Please put a plate on the steamed pumpkin container to prevent water vapor from dripping into the pumpkin. 3 If the pumpkin itself is very sweet, you can reduce some sugar. 4 If you like caramel, you can use 50 grams of fine sugar +1 tablespoons of hot water to golden brown and then turn off the heat, then pour a spoonful of hot water (really a spoonful, do not pour more), stir evenly. If you want to put the caramel on the bottom of the container, do not fill the entire bottom, leaving 1/3 of the space, so that after entering the oven, the caramel will melt to the bottom, not too much. PS: 1 The brown color of the pumpkin pudding in my picture is roasted and caramelized. Therefore, parents should not entangle the surface to bake out and the picture is not the same. 2 I also asked me to make only three for me. I can only say that the container for personal use is larger than 7.5 cm in diameter and 4 cm in height. . . 3 Some students said that they would cook for an hour before they became familiar with the problem. . . If the container used is large, please extend the baking time appropriately. Also, when you have warmed up, open the oven door and inject hot water into the baking tray, then place the container. The operation of this action will cause your oven temperature to drop rapidly, and the baking time will of course be extended. My method is: 1 Increase the preheating temperature. 2 Prepare in advance. When preheating the oven, inject hot water into the baking tray. After preheating, immediately place the container in the baking tray and push the oven. 4 The points of attention have been written so much. If you don't do well, it's not a brother's business. Someone is doing very well. Some people fail. Go and see the pictures of success. Failure is a successful mother. I wish you success next time!

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