一款无需蒸煮或烘烤的顺滑奶香日式南瓜布丁！
浓郁的焦糖酱与南瓜的天然甜味完美搭配。
这款快速简便的甜点也非常适合万圣节
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烹饪时间
15 分钟
评分
分享
Artist
Rinaty
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 7 oz 日本南瓜（约⅛个南瓜，去皮去籽，生重200克→熟重150克）
- 2 tbsp. 细砂糖 (焦糖酱)
- 1 tbsp. 水 (焦糖酱)
- 1 tbsp. 热水 (焦糖酱)
- 1/2 cup 牛奶 (布丁混合物)
- 1/2 cup 淡奶油 (布丁混合物)
- 1 1/2 tbsp. 细砂糖 (布丁混合物)
- 2 tsp. 明胶粉 (布丁混合物)
- 鲜奶油、肉桂粉、新鲜薄荷 (可选配料)
步骤
- 1
制作焦糖酱。
在小平底锅中加入糖和水。中火加热，不要搅拌，直到变成深琥珀色。离火，小心地加入热水（可能会飞溅）。旋转混合，倒入布丁杯中。烹饪安全向焦糖中加入热水时要小心——可能会飞溅。
- 2
准备南瓜。
将南瓜用600W微波炉加热2分钟软化，然后切开去皮。再微波4分钟至熟透。充分捣碎（应有约150克果肉）。
- 3
制作布丁基底。
在小锅中，将南瓜泥、牛奶、奶油和糖混合。中火加热，轻轻搅拌，直到温热但不沸腾。加入明胶，搅拌至溶解。
- 4
过滤并冷藏。
将混合物通过细筛倒入准备好的布丁杯中。冷藏约1小时直至凝固。
- 5
上桌。
如需要，可在上面放上鲜奶油、肉桂或薄荷。
食谱ID
410
小贴士与备注
将焦糖煮至深琥珀色，以获得令人愉悦的苦味。
向焦糖中加入热水时要小心——可能会飞溅。
要清洁锅中硬化的焦糖，加水煮沸即可。
冷藏约1小时；过度冷藏可能使布丁过硬。
使用约宽7.7厘米×高7厘米的杯子，此食谱可制作2个布丁。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."