INGREDIENTS:
- 2 cups pumpkin puree
- 1/2 cup condensed milk
- 1/2 cup evaporated milk
- 3 whole eggs
- 3 tbsp sugar
INSTRUCTIONS:
- Heat the mold over low fire. Put in the sugar and caramelize (if using brown sugar, just melt the sugar) and remove from heat. Set aside
- Beat the eggs and sieve (for best results, use katsa (cheesecloth) to separate remaining egg whites.
- Mix together condensed and evaporated milk, pumpkin and eggs evenly.
- Pour mixture on mold with caramel and steam for 45 mins or until center is a bit wobbly.
Tips:
- Sieve the mixture using a cheesecloth to thoroughly remove egg whites.
- Temper the eggs before steaming: scald the milk for 2 mins in a microwave or heat it until near boil then gradually add in the eggs while continuously whisking.
- Steam the mixture when water is not yet boiling.
- Do not use high heat in steaming.
Source: My Dessert Diet
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