Hello everyone! For those who love egg custard, this time I want to share how to make pumpkin egg custard.
Ingredients
- Pumpkin 200 grams
- Milk 200 milliliters (13 tablespoons)
- Heavy cream 50 milliliters (3 tablespoons + 1 teaspoon)
- Sugar 40 grams
- Eggs 2
- Rum half a tablespoon
- Vanilla 1 teaspoon
- Custard cups 6
Step-by-step method
1. Peel the pumpkin and cut it into medium-sized pieces. Then put it into a pot and add water until the pumpkin pieces are submerged. Boil until the pumpkin becomes soft.
2. Take out the softened pumpkin pieces and put them into a blender. Then add all the sugar and about half of the milk, cover the lid, and blend until the sugar dissolves.
3. Next, add the remaining half of the milk, the cream, 2 eggs, rum, and vanilla into the blender, and blend until bubbles form.
4. Strain the resulting pumpkin mixture through a sieve and pour it into a bowl.
5. From the bowl, pour the mixture evenly into the custard cups. Cover the cups with aluminum foil.
6. Place the custard cups into a large pot. Pour water into the pot to about one-third full (reaching about halfway up the cups).
7. Cover the pot with a lid and heat until the water boils. Once it boils, reduce the heat to the lowest setting and continue cooking for about 20 to 25 minutes.
When the time is up, check whether the surface of the custard is firm. If it has become firm, turn off the heat and leave it in the pot for another 10 minutes.
Finally, you now have a delicious pumpkin egg custard ready to enjoy.
Source: Cookingwithdog.com
