Rich Pumpkin Pudding
A pumpkin pudding that can be easily made using gelatin, without the need for an oven or a steaming process. The natural sweetness of the pumpkin combines with the richness of egg yolks and heavy cream for a smooth, luscious texture.
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🍳 Cooking Flow
Microwave the pumpkin, mash it, and let it cool to room temperature. → Combine milk, egg yolks, and granulated sugar, heat over low heat until slightly thickened, then dissolve the gelatin. → Gradually mix the egg mixture and warmed heavy cream into the mashed pumpkin, then strain through a sieve. → Pour into containers and chill in the refrigerator for 2-3 hours to set. → Top the set pudding with whipped cream sweetened with sugar.
Cooking Steps
Brief Cooking Order
Microwave the pumpkin, mash it, and let it cool to room temperature. → Combine milk, egg yolks, and granulated sugar, heat over low heat until slightly thickened, then dissolve the gelatin. → Gradually mix the egg mixture and warmed heavy cream into the mashed pumpkin, then strain through a sieve. → Pour into containers and chill in the refrigerator for 2-3 hours to set. → Top the set pudding with whipped cream sweetened with sugar.
Introduction
A pumpkin pudding that can be easily made using gelatin, without the need for an oven or a steaming process. The natural sweetness of the pumpkin combines with the richness of egg yolks and heavy cream for a smooth, luscious texture.
Step 1
Cut the skin off the pumpkin and cut it into bite-sized pieces.
Step 2
Place the pumpkin in a heat-resistant bowl, add 1/2 tablespoon of water (not listed), cover loosely with plastic wrap, and microwave at 600W for 4 minutes and 30 seconds to 5 minutes.
Step 3
In a container, mix 5g of powdered gelatin with 2 tablespoons of water and let it bloom.
Step 4
Crack room-temperature eggs and separate 2 egg yolks.
Step 5
Pierce the heated pumpkin with a bamboo skewer to check for tenderness, then mash thoroughly with a masher or fork until smooth. Cover with a paper towel and let cool to room temperature.
Ingredients List
Important Notes
⚠️ When heating the milk and egg mixture, be sure to stir constantly over low heat to prevent the eggs from curdling, and take care not to let it boil.
💡 If the heavy cream is cold, it will cause the gelatin to harden too quickly, so warm it to body temperature in the microwave before adding.
✨ Straining the pudding mixture through a fine-mesh sieve removes pumpkin fibers, resulting in a silky, smooth mouthfeel.
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