This time is dragging even longer after my short trip back to my hometown end of last month for my 'lil sis' wedding, had a joyous time back there :)
And of course, the additional one season (yes, Singapore is a 3 season country now) - hazy season, has been pulling back my butt sitting conveniently doing nothing
It's just too hot and humid to do things in my kitchen. I even must drag myself to cook for my family I make sure I cook in the morning, cos once it hits 10am, I will start sweating a bucket and it really pisses me off. I guess it's time to install aircon in my kitchen LOL
Well, okay, I'd better stop my rambling :)
Following the pumpkin fiesta by so many bloggers, I made this simple, creamy yet refreshing pumpkin pie pudding :)
Recipe is from Cooking Light
What you need:
(below is 1/2 recipe with slight modification)
3 tbsp brown sugar
1 tbsp cornstarch
210ml low fat milk
1 medium egg
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
a pinch of salt
a pinch of ground nutmeg
Method:
- Combine sugar and cornstarch in a saucepan over medium heat. Combine milk and egg, stir well with whisk
- Gradually add in milk mixture into sugar mixture, stir constantly, bring to boil. Cook for 1 min, stir constantly. Remove from heat
- Combine pumpkin, vanilla, cinnamon, salt and nutmeg in a bowl, stir well
- Slowly add in pumpkin mixture into the milk mixture, whisk constantly
- Place pan over low heat, cook for 3 mins til thoroughly heated, stir constantly, but do not boil
- Divide pudding into 2 ramekins, cover with cling wrap and chill
- Serve by sprinkling mixture of ground cinnamon and demerara sugar
Note:
Original recipe serves this dessert with caramelized walnut and whipped cream instead
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)