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1
Take the seeds out of the loquat fruit.
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2
Wash the kernels well, and make several cuts in them using a knife or kitchen scissors.
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3
You can peel the kernels easily with your fingernails from those cuts.
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4
Peel about 2 kernels.
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5
(There's no need to dry the seeds.)
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6
The key point here is the number of kernels used.
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7
Loquat seeds contain amygdalin.
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8
It's fine to consume a tiny amount in a day, but you should not consume too much.
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9
Do not eat more than 3 kernels at a time.
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10
Grate the peeled kernels using a fine tooth grater.
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11
(You can also pulverize them in a food processor or blender.)
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12
You can already smell the bitter almond aroma at this point.
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13
You only need a small amount.
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14
If it's too much work to grate the kernels, put them in a small plastic bag and crush with a rolling pin, or chop them up very finely with a knife.
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15
Put the milk, fresh cream (and skim milk powder or condensed milk) in a pan.
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16
Add the grated kernels.
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17
Heat until it's just about to boil.
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18
Turn the heat off and leave the pan as is for a while.
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19
(This is to let the aroma permeate the liquid.)
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20
Preheat the oven to 170C, and boil the water for the water bath.
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21
While the oven is preheating and the milk-cream liquid being infused with the loquat seeds, beat the eggs and sugar together (remove the membrane from the eggs first) until the mixture turns pale yellow.
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22
You can use whole eggs or just the yolks.
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23
(If you want the pudding to be very rich and creamy, just use yolks.
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24
If you want it to set firmly, use whole eggs.)
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25
Strain the infused milk-cream mixture from Step 6 through a strainer or sieve.
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26
(skip this step if you'd like to take in all of the nutritional value of the kernels and the texture as well.)
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27
Combine the Step 7 egg-sugar mixture with the Step 9 liquid.
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28
Mix well and pour into the mold.
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29
Pour 60C or so hot water into an oven tray, and put it with the pudding mold into the oven.
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30
Bake in the water bath at 160C for 40 to 45 minutes.
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31
If using a microwave: Put the mold in a larger container filled with hot water, and cover with plastic wrap.
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32
Microwave for 5 minutes at 600 W.
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33
You're all done.
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34
The creamy pudding has the fragrance of apricot pits.
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35
Although it's a very rich pudding, the aftertaste is very light and elegant.
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36
You can enjoy this with the fruit of the loquat too.
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37
For a version made with gelatin that's set in the refrigerator.
