Chubby Bunny

After Overnight Chilling…

After dinner I whipped up a small bowl of syrup made from boiling sugar, brown sugar and water, until thick and carmelized, but not to the extent that hard balls form when dropped into cold water.

Then I cut up the pumpkin from yesterday.

The reason why you should steam at a low temperature would be to avoid getting air pockets like the one you see above. Slow cooking allows it to heat up more evenly.

Aside from the air pocket, the seasoning for the custard was good– not too sweet and not too spicy. It was also dense, thanks to many eggs and not adding too much milk. And also, it was eggy in taste, but not overwhelmingly so.

As for the pumpkin? Well, let’s just say it’s unseasoned, except for the sugary syrup. And my parents started to tell me about how unpopular pumpkin was in their households growing up. My grandpa refused to eat it, haha. And this would be the second time my Mom ever ate pumpkin. I think this excludes pumpkin pie, though that isn’t very popular in my house anyway.