Pumpkin Pudding with Ginger Syrup

Syrup

Combine all ingredients in a saucepan and simmer for 10 minutes

Remove from heat, let cool, and blend in a blender

Pudding

1

Peel the pumpkins and blend the pulp in a blender

In a bowl, combine the pumpkin puree with sugar and cardamom

Add the eggs and mix well

2

Preheat the oven to medium temperature

Pour the mixture into muffin tin liners and place them in a water bath with hot water

Bake for 30 minutes or until, when inserting a toothpick into the puddings, it comes out clean

Let cool, unmold, pour the syrup over the pudding, and refrigerate for at least two hours before serving chilled.