貝貝南瓜烤蛋奶｜Baked Pumpkin Custard

【材料】

貝貝南瓜 1 個（約 250-300g）

雞蛋 1-2 個

牛奶 60-80ml

細砂糖 0-10g（南瓜自帶甜度，可不加）

玉米澱粉 1 小勺（可選，讓蛋奶更嫩滑）

淡奶油 50-80ml（可選，加了更香濃）

【Ingredients】

1 Kabocha pumpkin (approx. 250-300g)

1-2 Eggs

60-80ml Milk

0-10g Caster sugar (optional)

1 tsp Cornstarch (optional, for smoothness)

50-80ml Whipping cream (optional, for richer flavor)

【烹飪步驟 / Steps】

1️⃣ 貝貝南瓜洗淨，頂部 1/4 處切開當蓋子，挖掉瓜瓤和籽。

Wash the pumpkin, cut off the top 1/4 as a lid, and scoop out the pulp and seeds.

2️⃣ 放入烤箱 180°C 先烤 10-15 分鐘（或蒸 8-10 分鐘）讓南瓜半熟變軟，防止後面蛋奶液灌進去後南瓜出水。

Pre-bake at 180°C for 10-15 mins (or steam for 8-10 mins) to soften, preventing the pumpkin from releasing water later.

3️⃣ 雞蛋、牛奶、糖輕輕攪勻，不要過度攪拌防止帶太多氣泡，過篩一遍能讓口感像布丁一樣細膩。

Gently mix eggs, milk, and sugar without over-whisking. Strain the mixture for a smooth, pudding-like texture.

4️⃣ 蛋奶液倒到南瓜盅八分滿，留出空間因為烤的時候會膨脹。

Pour the egg mixture into the pumpkin until 80% full, leaving space as it will expand during baking.

5️⃣ 放入烤箱 160-180°C 再烤 20-35 分鐘（或空氣炸鍋 150-170°C 約 25-30 分鐘），烤至表面微微焦黃、中心凝固但微微晃動。

Bake at 160-180°C for 20-35 mins (or air fry at 150-170°C for 25-30 mins) until the top is golden and the center is set but slightly jiggly.

6️⃣ 剛出爐趁熱吃奶香濃郁，放入冰箱冷藏幾小時後口感會變身綿密南瓜布丁，更好吃。

Enjoy it warm for a rich milky aroma, or refrigerate for a few hours to transform it into a dense, delicious pumpkin pudding.

💡 避坑提醒 / Pro Tips

蛋奶液一定要過篩，這是口感細膩無氣孔的關鍵，不過篩容易有蜂窩狀。

Always strain the egg mixture to ensure a smooth texture and avoid air holes or a honeycomb appearance.

蛋奶液不要倒太滿，八分滿就夠，滿了烤的時候會溢出來。

Do not overfill; 80% full is enough to prevent the mixture from overflowing while baking.

怕蛋腥味可以加 1-2 滴檸檬汁或白醋。

Add 1-2 drops of lemon juice or white vinegar if you want to eliminate any egg odor.

南瓜先預烤或預蒸很重要，直接灌蛋奶液烤容易出現夾生。

Pre-baking or steaming the pumpkin is crucial; pouring the liquid directly into a raw pumpkin may result in uneven cooking.

表面容易烤焦的話，中途蓋一層錫紙。

If the top browns too quickly, cover it with a layer of aluminum foil halfway through.

冷藏保存建議 2 天內吃完，冷藏後口感更嫩滑。

It is recommended to consume within 2 days when refrigerated; the texture becomes smoother after chilling.