南瓜布丁

Serves 4

4人份

材料：

⅓ Cup Plain  Milk

1/3杯普通牛奶

1 Cup Pumpkin Puree

1杯南瓜泥

¼ Cup Granulated Sugar

1/4杯砂糖

1 Tablespoon Dark Brown Sugar

1汤匙黑糖

1 Tablespoon  Margarine or Coconut Oil, Melted

1汤匙黄油，或者融化的椰子油

1 ½ Teaspoons Cornstarch

1茶匙半玉米淀粉

1 Teaspoon Ground Cinnamon

1茶匙肉桂粉

½ Teaspoon Ground Ginger

半茶匙姜粉

Pinch Ground Cloves

一撮丁香粉

4–6 Teaspoons Granulated Sugar

4-6茶匙砂糖

步骤：

Place the soymilk, pumpkin, both sugars, and margarine or coconut oil in medium saucepan over moderate heat and cook gently until the sugar has dissolved. Whisk in starch thoroughly so that no lumps form, and follow it with all  the spices. Stirring continuously, cook for about 5–10 minutes until the mixture has slightly thickened and small bubbles have begun to break on the surface. Equally divide the mixture between four 3-ounce ramekins, and tap them gently on the counter to smooth out the top. Let the custard cool to room temperature before moving the ramekins into your refrigerator to chill for at least 3 hours.

把牛奶、南瓜和糖以及黄油或者椰油放在一只煎锅里面，开中火，慢慢熬制，直到糖溶解掉。把玉米淀粉拌入，这样的话就不会结块，然后加入所有的香料。继续搅拌，大约要熬制5-10分钟，直到所有的混合物变浓稠，并且有一些小气泡开始产生。把这些混合物分成4份，轻轻拍打一下，让表面稍平。先让它们冷却到室温，然后再放进冰箱，冷却至少3小时。

When ready to serve, sprinkle a heaping teaspoon of sugar over the top, and brown them either with a small kitchen torch, or under your oven’s broiler for a few minutes, keeping an eye on them the whole time so as not to scorch. Allow the caramelized sugar a minute or two to cool and set before serving.

当要吃的时候，在表面撒上一些糖，用厨房里的小火把它们烤成棕色，或者放进烤箱烤一小会儿。盯着它们以免烤焦。让焦糖冷却1-2分钟后再食用~