My husband likes the old-fashioned firm Japanese pudding, so I made pudding with pumpkins from Samegawa Village, Fukushima.
This is a simple home recipe that uses whole eggs and milk, no heavy cream and no puree.
I used a steamer because the slow heating of the pumpkin brings out the sweetness, but if you’re short on time, it’s easier to use the microwave instead.
Enjoy Japanese pudding with a mild sweetness and a rich pumpkin flavor.
INGREDIENTS: 6 pudding cups (110ml each)
- 200g pumpkin (squash)
- 2 eggs
- 150ml milk
- 30g cane sugar
Caramel sauce
- 40g granulated sugar
- 1 tablespoon water
- 1 tablespoon hot water
INSTRUCTIONS
STEP
Make caramel sauce
- Put granulated sugar in a pot and add 1 tablespoon of water to moisten the granulated sugar. Cook over medium heat.
- When the granulated sugar begins to change color, shake the pan to add caramel color to the entire granulated sugar (do not use a spatula).
- Turn off the heat and add 1 tablespoon of hot water (be careful not to burn yourself as the sauce will splatter). Bring to a boil again over low heat, and turn off the heat.
- Pour the caramel into the mold while it is still warm.
STEP
Steam the pumpkin
- Remove the seeds from the pumpkin with a spoon and cut into 5 cm (2 inch) squares.
- Pour water into the pot and arrange the pumpkins in a steamer. Cover and cook over medium heat. After boiling and steam comes out, steam for about 15 minutes. (If using a microwave oven, heat at 600W for about 4 minutes until the pumpkin becomes soft.)
- Remove pumpkin skin.
STEP
Make pudding
- Add the pumpkin, eggs, and cane sugar to a bowl and mix with a blender. Add cold milk and mix again.
- Pour the pudding into the mold and cover with aluminum foil.
STEP
Bake in an oven
- Preheat the oven to 150 ℃ (300 ℉).
- Place the mold on an oven-safe cooking tray and pour hot water up to 1/3 of the mold.
- Place on a baking sheet and bake in the oven at 150 ℃ (300 ℉) for about 40 minutes. Shake the pudding and if the entire surface sways evenly, it’s done (if only the center sways, bake a little longer).
- Remove from heat and chill in the refrigerator for about half a day. Remove the pudding from the mold by putting a butter knife around the mold and serve on a plate.
