Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, melt-in-your-mouth pumpkin custard pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Melt-in-Your-Mouth Pumpkin Custard Pudding is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Melt-in-Your-Mouth Pumpkin Custard Pudding is something that I have loved my entire life. They are nice and they look fantastic.

This dessert smells so good when you're making it and you will not have patience to cut into it and enjoy the soft, creamy corn custard. These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination. Reviews for: Photos of Melt In Your Mouth Pumpkin Bread.

To get started with this particular recipe, we have to prepare a few ingredients. You can have melt-in-your-mouth pumpkin custard pudding using 8 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Melt-in-Your-Mouth Pumpkin Custard Pudding:

1. Get 200 grams Kabocha squash
2. Prepare 200 ml Milk
3. Take 2 medium Eggs
4. Take 30 grams Sugar
5. Take 1 dash Rum, vanilla essence
6. Take 60 grams ○Sugar
7. Get 4 tbsp ○Water
8. Make ready 1 plus tablespoon Boiling water

Related: Make a batch of these pumpkin spice truffles to drop in your coffee for the perfect pumpkin spice mocha latte to go with your pumpkin bread pudding! If you want to try a really nice rum for this cake, if it's available in your area (also good in. Your family will polish off a pan of these pumpkin bar recipes in no time. You are using an older browser version.

Steps to make Melt-in-Your-Mouth Pumpkin Custard Pudding:

1. Put the ○ in a small saucepan and start to heat to make caramel sauce.
2. The sugar syrup starts to make bigger bubbles and release caramel aroma.
3. Add one tablespoon of boiling water and loosen the caramel (it will spit so be careful).
4. Pour the caramel into the pudding cups. (You don't want to waste the rest of the caramel stuck to the pan. You can make milk tea with the leftover caramel sauce.) Fill the steamer with water and start to heat on the burner.
5. Mash the kabocha squash in a saucepan with a potato masher or a fork. I cook kabocha in a rice cooker (refer to the tips). Or heat in a microwave for 5 to 8 minutes until completely cooked through and tender.
6. Add the milk and sugar into the 5 pan and put on the heat. Stir and continue to heat until the mixture is warm to the touch. Turn off the heat.
7. Crack the eggs into a bowl and add the vanilla essence and rum.
8. Add the beaten eggs into the 6 pan (this is opposite from when you make plain custard pudding). Stir quickly.
9. Strain the 8 custard pudding mixture through a sieve into the bowl. Stir the bits left in a sieve gently with a spoon (not so hard because you want to have a smooth texture for your pudding).
10. Pour the mixture into the pudding cups.
11. Place the pudding cups onto a steamer with boiling water underneath (it is very hot so be careful).
12. Place a chopstick between the lid and pan to make a gap. This helps allow the inside of the steamer not too hot and keep the pudding texture smooth. Steam over a high heat for 3 to 4 minutes.
13. Turn off the heat after the pudding surface is set (when you touch the pudding surface with a chopstick you feel a slight bounce it is ready, not ready while the surface is still runny). Cover with a lid completely and leave to stand for 10 minutes to continue to steam with remaining heat. When you put a toothpick in the middle and it stands straight it is done. If not steam for another minute over a low heat and test again. Repeat this until the pudding has set nicely.
14. When a toothpick stands straight or when you tilt the cup slightly the pudding looks thick like this it is ready. You might think it is too runny but it will harden as it has cooled.
15. Cover with a moistened tea towel on top and leave to cool. After cooled cover with cling film and chill in the fridge. Serve when completely chilled.
16. If you use a 15-cm round mould you will have a 4 to 5-cm thick pudding. Fill the baking tray and set the place the mould onto the baking tray. Steam-bake in the oven preheated to 190ºC for 15 to 20 minutes until a skewer inserted comes out clean. The pudding will have a slightly harder texture and remove from the mould after completely chilled.

I love pumpkin treats during the fall season, and you can't beat a pumpkin cookie. These pumpkin cookies bake up with a cake-like texture. They have just the right amount of pumpkin flavor, and honestly, it's difficult to keep these amazing pumpkin cookies on. This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving! It's rich and creamy and full of pumpkin spice with a delicious Custards can be a bit tricky at first if you've never made them before since you'll put them in little bowls or cups and THEN put them in another pan with.

So that is going to wrap this up for this exceptional food melt-in-your-mouth pumpkin custard pudding recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!