Pumpkin custard pudding

Yes, Hokkaido is my latest obsession. Last week I had Hokkaido, either at home or at work, every single day. It was prepared differently every time and I am still not tired of it.

I got the idea to make this custard after eating pumpkin pannacotta. I loved it, but I thought custard pumpkin could be easier, faster to make and probably more healthy alternative.

My idea was very simple, to add steamed and mashed Hokkaido pumpkin to vanilla custard. As easy as that and the result was super delicious.

Pumpkin custard pudding
serves 2
3 dl + 1 dl milk (or coconut milk)
half vanilla bean
1/2 tsp ground cassia cinnamon
3 tbsp cornstarch
3 tbsp sugar
200 gr Hokkaido pumpkin

Cut Hokkaido in cubes and steam for about 20 minutes. Set 4 pumpkin cubes aside for decoration, and mash the rest of the pumpkin with a fork. If you prefer smooth custard pass the mashed pumpkins through a strainer. OR if you have a blender just blend the pumpkin until smooth.

In a small bowl mix 1 dl milk, cinnamon, cornstarch and sugar. Pour the rest of the milk in a sauce pan, add scraped vanilla seeds and the pod, let everything boil. When it boils, take out the vanilla pod and add mashed pumpkin. Mix with a whisk, take of the cooker and turn of the cooker.
Add the cornstarch mixture and mix with a whisk, return the the cooker until the custard thickens, a minute or so, it should not boil. Pour into 2 bowls and let cool.

When cold decorate with steamed pumpkin cubes and sprinkle with cinnamon.