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Pumpkin and soybean milk pudding in golden season in early autumn

1. Peel and seed the pumpkin, cut it into pieces and steam it in a steamer

2. Pour 2 tbsp sugar into the pot, add a little water, quickly stir with a spoon, and prepare to fry caramel

3. Heat the sugar slowly over a low heat. Turn off the heat immediately after burning the sugar into brown syrup, and quickly add a little hot water to stir it into syrup to avoid solidification

4. Pour the syrup into the small baking bowl immediately, and the caramel will solidify later

5. Press the steamed pumpkin into mud, sift to remove fiber, and take 50g pumpkin puree for standby

6. Heat the soymilk to about 50 degrees, mix in 1 teaspoon sugar, mix 1 whole egg and 2 yolks into egg liquid, and pour the soymilk into the egg liquid

7. Pour the pumpkin puree into the egg and soybean milk, stir well and sift twice

8. Pour pumpkin eggs and soymilk into a small baking bowl with caramel

9. Preheat the oven in advance, put the baking bowl on the baking plate and bake it in the 160 degree oven for 40 minutes, or until the egg liquid solidifies. Shake the egg liquid gently at this time, and you will see that the pudding solidifies and vibrates. Take out the baked pudding, cool it down, and refrigerate overnight. After that, gently scratch the four walls of the baking bowl with a knife to make the pudding take off