{"product_id":"pumpkin-egg-tart-cups","title":"Pumpkin Egg Pudding Bites","description":"\u003cp data-start=\"799\" data-end=\"815\"\u003e\u003cstrong data-start=\"799\" data-end=\"815\"\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"817\" data-end=\"925\"\u003e\n\u003cli data-start=\"817\" data-end=\"863\"\u003e\n\u003cp data-start=\"819\" data-end=\"863\"\u003eSmall pumpkins (e.g., kabocha), 3–4 pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"864\" data-end=\"874\"\u003e\n\u003cp data-start=\"866\" data-end=\"874\"\u003e3 eggs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"875\" data-end=\"890\"\u003e\n\u003cp data-start=\"877\" data-end=\"890\"\u003e120 ml milk\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"891\" data-end=\"925\"\u003e\n\u003cp data-start=\"893\" data-end=\"925\"\u003e1–2 tbsp sugar (adjust to taste)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"927\" data-end=\"930\"\u003e\n\u003cp data-start=\"932\" data-end=\"949\"\u003e\u003cstrong data-start=\"932\" data-end=\"949\"\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"951\" data-end=\"1729\"\u003e\n\u003cli data-start=\"951\" data-end=\"1095\"\u003e\n\u003cp data-start=\"954\" data-end=\"1095\"\u003e\u003cstrong data-start=\"954\" data-end=\"979\"\u003ePrepare the Pumpkins:\u003c\/strong\u003e\u003cbr data-start=\"979\" data-end=\"982\"\u003eCut off the tops and hollow out the middle of each pumpkin to create a cup shape. Remove all seeds and fibers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1097\" data-end=\"1249\"\u003e\n\u003cp data-start=\"1100\" data-end=\"1249\"\u003e\u003cstrong data-start=\"1100\" data-end=\"1115\"\u003eFirst Bake:\u003c\/strong\u003e\u003cbr data-start=\"1115\" data-end=\"1118\"\u003ePreheat the oven to 180°C (356°F). Place the hollowed pumpkins on a baking tray and bake for 10 minutes to slightly soften them.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1251\" data-end=\"1375\"\u003e\n\u003cp data-start=\"1254\" data-end=\"1375\"\u003e\u003cstrong data-start=\"1254\" data-end=\"1275\"\u003eMake Egg Custard:\u003c\/strong\u003e\u003cbr data-start=\"1275\" data-end=\"1278\"\u003eIn a bowl, combine eggs, milk, and sugar. Whisk until the mixture is smooth and fully blended.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1377\" data-end=\"1601\"\u003e\n\u003cp data-start=\"1380\" data-end=\"1601\"\u003e\u003cstrong data-start=\"1380\" data-end=\"1404\"\u003eFill and Bake Again:\u003c\/strong\u003e\u003cbr data-start=\"1404\" data-end=\"1407\"\u003eCarefully pour the egg mixture into the partially baked pumpkins until nearly full. Return them to the oven and bake at 180°C (356°F) for another 20 minutes, or until the custard is just set.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1603\" data-end=\"1729\"\u003e\n\u003cp data-start=\"1606\" data-end=\"1729\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1625\"\u003eCool and Serve:\u003c\/strong\u003e\u003cbr data-start=\"1625\" data-end=\"1628\"\u003eRemove from the oven, let cool slightly, then cut each pumpkin into wedges. Serve warm or chilled.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0666\/6603\/7447\/files\/12_03e25ab5-6c62-40ec-88b6-9a837490f825.jpg?v=1752681521\" alt=\"Pumpkin Egg Tart Cups\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Recipe Online Viewable [Digital]","offers":[{"title":"Default Title","offer_id":45322749706439,"sku":null,"price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/6603\/7447\/files\/snapedit_1752681207392.jpg?v=1752681537","url":"https:\/\/rainbowfoodschool.com\/products\/pumpkin-egg-tart-cups","provider":"RainbowFoodSchool","version":"1.0","type":"link"}