Pumpkin Pudding
The delicate, natural sweetness of pumpkin makes this pudding irresistible.
60 minutes+
209kcal
0.1g
- Nutrition facts are for one serving.
- Time to cool not included in cooking time.
- Time to bake in an oven is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Remove the seeds and peel the pumpkin then cut into large bite-size pieces. Place into a lidded heat-safe container and microwave on high (500W) for 3 minutes.
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Beat together the whole egg and egg yolk. Mix thoroughly with pumpkin from step (1).
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In a lidded heat-safe dish, mix together the milk, heavy cream and sugar. Microwave on high for 2 minutes until the mixture begins to boil then mix with pumpkin mixture from step (2).
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In a fry pan, melt the sugar from (A) on medium heat. When the sugar begins to brown, add in the water and allow to boil slightly. Set this aside to cool.
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Pour the pumpkin mixture from (3) into single serving oven-safe dishes. Pour hot water into the bottom of a baking pan and place the dishes onto the pan. Bake in an oven at 150°C (302°F) for 30-40 minutes. Remove and cool in a refrigerator. When cool, top with the caramel from step (4).
(* As an alternative, pour caramel from (4) into the dishes first. Once cool, add the pumpkin mixture from (3) and then bake.)
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