Easy-to-Make Pumpkin Custard Pudding

I’ve tried custard pudding before and it was incredibly delicious, but this recipe by HidaMari Cooking on YouTube is uniquely tasty, too, because it contains real pumpkin. This delicious dessert will be your new favorite for sure, learn how now, and give it a try today, trust me, it’s worth it!

Ingredients:

Caramel

• ¼ cup of granulated sugar
• 1 tbsp of water
• 1 tbsp of hot water

Pumpkin Pudding

• 1 cup of pumpkin
• A pinch of salt
• ¼ cup of sugar
• 3 whole eggs
• 140ml or ¾ cup of heavy cream
• 120ml or ½ cup of milk
• 1 cup of sweetened condensed milk
• 60ml or ¼ cups of heavy cream, for topping

Directions:

Step 1

Place a saucepan on a stove over medium heat, then add the granulated sugar and water, and heat them until caramelized while shaking the pan constantly. Turn off the heat, then place a lid, add hot water to loosen the caramel, and give it a good shake until combined. Pour the caramel sauce into the bottom of a baking dish, then shake it to spread evenly, and set it aside while preparing the pumpkin pudding. Remove the skin and seeds of the pumpkin, then cut them into small bite-sized pieces, transfer them to a heat-proof bowl, and cover them with plastic wrap.

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Step 2

Place it in the microwave, then heat it at 600W for about 3 to 4 minutes or until tender, and mash the pumpkin well. To the same bowl add the sugar, salt, and eggs, then mix them until well combined, and strain the egg mixture to remove any lumps. In a saucepan, add the heavy cream, warm milk, and sweetened condensed milk, then heat them to 70°C, then add it to the egg mixture, and give them a good stir until combined. Strain the pumpkin pudding into the baking dish, then remove the foam on top, and place the baking dish on top of a deep baking pan with hot water.

Step 3

Cover the baking dish with aluminum foil, then place it in a preheated oven at 150°C to 170°C or 302°F to 338°F, and let it bake for about 50 minutes to 1 hour. Remove it from the oven once done baking, then let it cool down a bit, and place it in the refrigerator to chill for about 5 hours or until completely set. Scrape the sides gently, then unmold it upside down, and slice. Beat the heavy cream until frothy, then garnish it on top of the custard pudding, and drizzle some of the caramel sauce. Serve and enjoy!

*All image credit belongs to HidaMari Cooking via YouTube. Follow and subscribe to her channel for more!

Easy-to-Make Pumpkin Custard Pudding