Pumpkin Pudding
Time: 30 minServings: 1 - 2 people
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Beibei Pumpkin (Kabocha/Mini Pumpkin) | 1 pc |
| Egg Tart Liquid (Custard Base) | 100g |
Instructions
- 1
Prep the Pumpkin: Wash the pumpkin thoroughly. Cut off the top and scoop out the seeds. Place the pumpkin on the air fryer rack.
- 2
Pre-bake: Turn on the air fryer. Select the “Manual” function and the “Filter Oil” mode. Set the temperature to 180°C, time to 5 minutes, and fan speed to F-3. Press “Start/Cancel” to begin baking.
- 3
Add Filling: Once the pre-bake is finished, pour the egg tart liquid into the hollowed-out pumpkin.
- 4
Final Bake: Adjust the time to 25 minutes (keeping the temperature at 180°C and fan speed at F-3). Press “Start/Cancel” to continue baking.
- 5
Finish: Wait for the baking cycle to complete, then remove and enjoy!
Tips & Variations
- This recipe is for reference. Because ingredients vary in size and thickness, and personal tastes differ, feel free to adjust the baking temperature and time according to your specific situation.