Pumpkin caramel pudding
By VicentaLakin
Recipe Recommendations
- eggs of 2
- milk 240ML
- pumpkin 40g
- white sugar 30g
- egg rolls half a
- strawberry one
- Decorative cookies appropriate amount
- water 30ML
- condensed milk appropriate amount
Steps for Pumpkin caramel pudding
1
Pumpkin to seed, cut into small pieces to cover the evaporation of the membrane in small bowls。
2
Pumpkin evaporates and removes the protective film, crushes it with an egg-beater and places it in the room。
3
And then you put eggs in a big pot and you added sugar。
4
Slurping egg fluid and pouring into milk。
5
It's a little bit of a pumpkin。
6
The filter was then filtered three times, and the filtered pumpkin slag was fed into a small bowl to cover the evaporation of the film。
7
The evaporated pumpkin mud is added to the temperature-placed reserve of the milk-smelting room。
8
The filtration of finished egg fluid rooms is half an hour still。
9
Then we'll evenly cover the bowl with butter。
10
now cooking caramel, adding 70 g of white sugar and 30 ml of water to the boiler, boiling into the small fire and mixing until the caramel colour becomes dark brown。
11
Put caramel in the bowl while it's hot; then the oven is 160 degrees preheated。
12
After half an hour, the egg fluid falls into the bowl, and then the bowl is placed in a deep oven, which does not contain more than half of the pudding bowl, which is 40 minutes of roasting and 10 minutes of tin paper。
13
Just chilled pumpkin sauce into an egg roll, and then you'll have any cookies and fruit you like to decorate。
14
When the pudding is baked, the tin paper is removed, and the cooling of the pudding from the water is decorated。