Melt-in-Your-Mouth Pumpkin Custard Pudding. This dessert smells so good when you're making it and you will not have patience to cut into it and enjoy the soft, creamy corn custard. These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination. Reviews for: Photos of Melt In Your Mouth Pumpkin Bread.

Melt-in-Your-Mouth Pumpkin Custard Pudding Using canned pumpkin and your pantry baking staples you'll create one of the most delicious pumpkin recipes you've ever tasted. You can toss out the recipe for other easy pumpkin desserts; these pumpkin spice cookies are the only ones you'll ever need. It is a simple and delicious pumpkin bread.

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, melt-in-your-mouth pumpkin custard pudding. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This dessert smells so good when you're making it and you will not have patience to cut into it and enjoy the soft, creamy corn custard. These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination. Reviews for: Photos of Melt In Your Mouth Pumpkin Bread.

Melt-in-Your-Mouth Pumpkin Custard Pudding is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They're nice and they look wonderful. Melt-in-Your-Mouth Pumpkin Custard Pudding is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook melt-in-your-mouth pumpkin custard pudding using 8 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Melt-in-Your-Mouth Pumpkin Custard Pudding:

{Take 200 grams of Kabocha squash.
{Make ready 200 ml of Milk.
{Prepare 2 medium of Eggs.
{Take 30 grams of Sugar.
{Prepare 1 dash of Rum, vanilla essence.
{Get 60 grams of ○Sugar.
{Take 4 tbsp of ○Water.
{Get 1 of plus tablespoon Boiling water.

My daughter who hates coconut loves this bread. It is so moist and tasty that it really does melt in your mouth. Combine remaining ingredients and add to pumpkin mixture. I love pumpkin treats during the fall season, and you can't beat a pumpkin cookie.

Steps to make Melt-in-Your-Mouth Pumpkin Custard Pudding:

Put the ○ in a small saucepan and start to heat to make caramel sauce..
The sugar syrup starts to make bigger bubbles and release caramel aroma..
Add one tablespoon of boiling water and loosen the caramel (it will spit so be careful)..
Pour the caramel into the pudding cups. (You don't want to waste the rest of the caramel stuck to the pan. You can make milk tea with the leftover caramel sauce.) Fill the steamer with water and start to heat on the burner..
Mash the kabocha squash in a saucepan with a potato masher or a fork. I cook kabocha in a rice cooker (refer to the tips). Or heat in a microwave for 5 to 8 minutes until completely cooked through and tender..
Add the milk and sugar into the 5 pan and put on the heat. Stir and continue to heat until the mixture is warm to the touch. Turn off the heat..
Crack the eggs into a bowl and add the vanilla essence and rum..
Add the beaten eggs into the 6 pan (this is opposite from when you make plain custard pudding). Stir quickly..
Strain the 8 custard pudding mixture through a sieve into the bowl. Stir the bits left in a sieve gently with a spoon (not so hard because you want to have a smooth texture for your pudding)..
Pour the mixture into the pudding cups..
Place the pudding cups onto a steamer with boiling water underneath (it is very hot so be careful)..
Place a chopstick between the lid and pan to make a gap. This helps allow the inside of the steamer not too hot and keep the pudding texture smooth. Steam over a high heat for 3 to 4 minutes..
Turn off the heat after the pudding surface is set (when you touch the pudding surface with a chopstick you feel a slight bounce it is ready, not ready while the surface is still runny). Cover with a lid completely and leave to stand for 10 minutes to continue to steam with remaining heat. When you put a toothpick in the middle and it stands straight it is done. If not steam for another minute over a low heat and test again. Repeat this until the pudding has set nicely..
When a toothpick stands straight or when you tilt the cup slightly the pudding looks thick like this it is ready. You might think it is too runny but it will harden as it has cooled..
Cover with a moistened tea towel on top and leave to cool. After cooled cover with cling film and chill in the fridge. Serve when completely chilled..
If you use a 15-cm round mould you will have a 4 to 5-cm thick pudding. Fill the baking tray and set the place the mould onto the baking tray. Steam-bake in the oven preheated to 190ºC for 15 to 20 minutes until a skewer inserted comes out clean. The pudding will have a slightly harder texture and remove from the mould after completely chilled..

These pumpkin cookies bake up with a cake-like texture. They have just the right amount of pumpkin flavor, and honestly, it's difficult to keep these amazing pumpkin cookies on. This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving! It's rich and creamy and full of pumpkin spice with a delicious Custards can be a bit tricky at first if you've never made them before since you'll put them in little bowls or cups and THEN put them in another pan with. Your family will polish off a pan of these pumpkin bar recipes in no time.

So that is going to wrap it up for this exceptional food melt-in-your-mouth pumpkin custard pudding recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!