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1
Put the in a small saucepan and start to heat to make caramel sauce.
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2
The sugar syrup starts to make bigger bubbles and release caramel aroma.
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3
Add one tablespoon of boiling water and loosen the caramel (it will spit so be careful).
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4
Pour the caramel into the pudding cups.
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5
(You don't want to waste the rest of the caramel stuck to the pan.
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6
You can make milk tea with the leftover caramel sauce.)
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7
Fill the steamer with water and start to heat on the burner.
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8
Mash the kabocha squash in a saucepan with a potato masher or a fork.
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9
I cook kabocha in a rice cooker (refer to the tips).
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10
Or heat in a microwave for 5 to 8 minutes until completely cooked through and tender.
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11
Add the milk and sugar into the 5 pan and put on the heat.
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12
Stir and continue to heat until the mixture is warm to the touch.
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13
Turn off the heat.
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14
Crack the eggs into a bowl and add the vanilla essence and rum.
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15
Add the beaten eggs into the 6 pan (this is opposite from when you make plain custard pudding).
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16
Stir quickly.
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17
Strain the 8 custard pudding mixture through a sieve into the bowl.
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18
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).
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19
Pour the mixture into the pudding cups.
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20
Place the pudding cups onto a steamer with boiling water underneath (it is very hot so be careful).
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21
Place a chopstick between the lid and pan to make a gap.
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22
This helps allow the inside of the steamer not too hot and keep the pudding texture smooth.
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23
Steam over a high heat for 3 to 4 minutes.
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24
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).
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25
Cover with a lid completely and leave to stand for 10 minutes to continue to steam with remaining heat.
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26
When you put a toothpick in the middle and it stands straight it is done.
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27
If not steam for another minute over a low heat and test again.
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28
Repeat this until the pudding has set nicely.
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29
When a toothpick stands straight or when you tilt the cup slightly the pudding looks thick like this it is ready.
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30
You might think it is too runny but it will harden as it has cooled.
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31
Cover with a moistened tea towel on top and leave to cool.
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32
After cooled cover with cling film and chill in the fridge.
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33
Serve when completely chilled.
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34
If you use a 15-cm round mould you will have a 4 to 5-cm thick pudding.
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35
Fill the baking tray and set the place the mould onto the baking tray.
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36
Steam-bake in the oven preheated to 190 degrees C for 15 to 20 minutes until a skewer inserted comes out clean.
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37
The pudding will have a slightly harder texture and remove from the mould after completely chilled.
