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Pumpkin Pudding
Ingredients
- Capacity 140ml 2cups
- 100g Mashed Kabocha(Japanese squash)
- 15g Sugar
- 100g Heavy Cream(35%Fat)
- 1 Egg 55g
①Cut pumpkin into thin slices.
②Microwave at 600w for 3 minutes.
Preheat the oven to 320°F.
③Blend the ingredients in a mixer until consistent.
④Pour the mixture into each cup.
⑤Place the cup in a deep-sided container (heat‐resistance).
Pour plenty of 122 F/50℃ hot water into the container.
⑥Bake the cake for 25min and 392 °F 5 min.
⑦Cover with plastic wrap and refrigerate.
*Recipe on video and text may differ from each other!
How to cook Pumpkin Pudding:
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