☆pudding of pumpkin☆

★ Material (As many as about 12 pieces in the pudding cup)★

・pumpkin (nets except skin and seed)… 330g　・all eggs … 3 pieces　・yolk … 2 pieces　・milk … 200cc　・fresh cream … 200cc　・sugar … 80g　・vanilla essence … Proper quantity

◆ point ◆

Please substitute it with the whole quantity milk when there is no fresh cream.

◆All temperature notations are Centigrade notations of a Japanese standard.◆

+++++ how to make +++++

++ The caramel syrup is made (The material is outside amount of mark) ++

1. Granulated sugar is put in the pan a little and it melts it by the low flame.
Granulated sugar is melted again a little in addition when it melts completely.

2. The caramel syrup is made repeating the procedure of {1}.

3. It heats it until becoming the color of the favorite when all sugar is added.
(Please do not scorch it. )

4. When rough heat of {3} can be taken, it is adjusted adding water to the hardness of the favorite
The caramel syrup is put in the pudding cup.

++ Aparayu is made (pudding cream) ++

1. The pumpkin is heated with the cooking stove or it steams and the skin and the seed are removed.
The part of the body is strain

2. Milk is added to the pan and it warms it immediately before the boil.

3. The egg, the yolk, and sugar are added to the bowl and it mixes it with the whisk.

4. It mixes it while adding the milk of {2} to {3} little by little

5. The pudding cloth of procedure {4} is strain.

6. The pudding cloth of {5} is mixed with the pumpkin of {1} in addition.

++ finish ++

1. The pudding cloth is put in the pudding cup where the caramel syrup was put in.
(It might be good to put about 80 percent of the cup. )

2. The pudding cup of {1} is displayed to the oven plate that puts the hot water in.
It burns with warm the vessel containing sth in hot water at the temperature of 170℃.
(Time changes depending on the size of the cup though about 25 minutes are standards. )