250 yen per piece! Enjoy even while saving 👻 whole pumpkin pudding🎃🍮
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Perfect for Halloween this time 🎃
A pudding of gentle sweetness using the whole Botchan pumpkin which can be obtained cheaply at this time 🍮
Even if you don't use fresh cream, the finish is rich, and the material cost is about 250 yen 😳 (the pumpkin was 158 yen 😍)
It looks cute and makes the table gorgeous ✨
🗒️ Recipe to see slowly in the photo
RECIPE RECIPE RECIPE RECIPE RECIPE
material (for one Botchan pumpkin)
Bocchan pumpkin 600g or so
pudding liquid.
100 g of pumpkin filling
Milk 120g
15 g granulated sugar
1 egg
A little vanilla essence
《 Caramel sauce 》
60 g granulated sugar
20 g water
Hot water 40 g
How to make it
1 Wrap the pumpkin in the order of wet kitchen paper and plastic wrap, and heat it in the microwave at 600W for 3 minutes upside down, then turn it upside down for 1-2 minutes. Cut the top to remove seeds and cotton.
2 Gently hollow out the fruit so that there are no holes, put it in a bowl and crush it. First, add a little milk and melt it, then add the rest of the milk and mix.
In a separate bowl, mix the eggs, granulated sugar and vanilla essence, then add the milk mixed with the pumpkin and mix.
Wrap the pumpkin of 3 1 with aluminum foil to prevent water from entering. Add the liquid of 2. If it is left over, you can make it with cocotte etc. Put it on a bat and pour about half the amount of hot water of the bat.
4 Bake in an oven preheated to 150 degrees Celsius for 45 to 50 minutes. It is OK if the surface hardly shakes by shaking lightly. Take rough heat and cool.
5 Make caramel sauce. Put granulated sugar and water in a pot and heat over medium heat. When it turns brown, turn off the heat and add hot water (be careful ⚠️).
When it's hot, it's smooth and when cooled, the concentration comes out, so if you cool it down and sprinkle it, it's done!
Eating sweet pumpkin with this sauce is also delicious 😳!
point point point point point
The cocotte was made in about 25 minutes, so I took it out first.
Keep the pumpkin firm enough to cut off the lid in the microwave and hollow out the inside. (It can be cooked in the oven)
Caramel sauce is splashing, so I think it's good to guard it with a lid etc. I think it's scary at first, but please add hot water at once.
Arrange for me
It's simple and delicious even if you just eat it without caramel sauce 🎃
If you don't have a pumpkin, you can just make pudding liquid with a regular pumpkin and make it in a cup 🍮
Save and make it 😍
Let me know in the comments 🩵
Saving Life Recipe Happy Halloween! The Taste of Autumn The Pumpkin Recipe # pudding _ recipe
検索で「坊ちゃん（かぼちゃ）」にたどり着く方が多いみたいなので、私が実際に作って感じた“坊ちゃんかぼちゃでプリンを作る時の選び方＆失敗回避”を追記します。 まず、坊ちゃんかぼちゃは小さくて丸い分、加熱ムラが出やすいです。私は「615g前後」のサイズ感がいちばん扱いやすかったです（小さすぎると器が薄くなって割れやすいし、逆に大きいとオーブン時間が伸びがち）。買ったら軽く水洗いして、ラップで包んでレンチンする工程はかなり大事。ここで“火を通しすぎない”のがポイントで、ふたを切って種を除いて、中身がくり抜けるくらいの硬さで止めると、あとでオーブンの湯煎焼きでもきれいに仕上がります。 くり抜いた中身は、潰してから牛乳を少し入れて溶きのばすとダマになりにくいです。私はこの段階で「こす」工程をサボると、口当たりがザラつきやすいと感じました。ざるやこし器で一度こすだけで、なめらかさが一気に上がります。バニラはほんの少しでも“プリン感”が出るので、家にあるならぜひ。 そして地味に大切なのが、かぼちゃ本体の防水。アルミで包んでから湯せん焼きにすると、お湯が入りにくくて安心です。余ったプリン液はココットで焼くと、先に25分くらいで火が入ることが多いので、同時に作る方は先に様子見して取り出すとスが立ちにくいです。 カラメルは「色づいたらよく見て」が本当にその通りで、ちょっと目を離すと一気に濃くなります。お湯を入れる時ははねるので、私はフタでガードして一気に入れる派。冷えると濃度がついてくるので、サラサラでも焦らず冷ましてからかけると、カラメルたっぷりでも流れすぎません。 最後に小ネタですが、かぼちゃは水に浮く・沈むで鮮度を見分ける…みたいな話を見かけても、私は結局「持った時にずっしりしていて、皮が硬くツヤがある」ものを選ぶ方が当たりが多かったです。坊ちゃんかぼちゃは個体差もあるので、甘さが足りない時は砂糖を少し足すより、カラメルを濃いめにすると全体の満足感が上がりました。