Made a few yellow, sweet pudding, did not put cream and milk, with soy milk. It happened that there was a pumpkin at home. It was peeled, seeded and ground into mud. Two spoonfuls were added to the egg and soybean milk solution. The rest of the pumpkin mud was directly used to make pumpkin porridge. The bean milk pudding added the sweetness of pumpkin, which is not bad~
Ingredients: 1 egg yolk, 2 soybean milk, 200ml pumpkin, 80g sugar, 3 tbsp water, a little
Pumpkin soybean milk pudding method 1. Pumpkin peeled and seeded, cut into pieces, put into the steamer steaming
2. Pour 2 tbsp sugar into the pot, add a little water, quickly stir with a spoon, and prepare to fry caramel
3. Heat slowly over 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 a small baking bowl immediately, and the caramel will solidify later
5. Press the steamed pumpkin into mud, sift and remove the fiber, take 50g pumpkin mud for standby
6. Heat soymilk to about 50 degrees, add 1 tbsp sugar, beat 1 whole egg and 2 yolks to form egg liquid, and pour soymilk into egg liquid
7. Pour pumpkin puree into egg and soybean milk, stir well and sift twice
8. Pour the pumpkin, egg and soybean milk into the small baking bowl with caramel
9. Preheat the oven in advance, put the baking bowl on the baking plate and bake it for 40 minutes in the 160 degree oven, or until the egg liquid solidifies. Shake the egg liquid gently at this time, and you will see the pudding shaking. Take out the baked pudding, cool it down, put it in the refrigerator for one night, and then gently scratch the four walls of the baking bowl with a knife to make the pudding take off