Rich Kabocha Squash Puddings. Kabocha Squash – Kabocha squash is sweeter than most winter squash and is definitely creamier. Once blended with the almond milk, it had the perfect consistency for pudding. The puddings are best served warm, with the sauce.
I've omitted other things like rum-soaked raisins, and upped the maple syrup for more. Kabocha squash is is that for me- I just can't get enough of it! I had never attempted to cook Wash your kabocha squash for you health and safety, as a lot of people fail to wash squash because of Sometimes I even leave the pumpkin whole and use the insides to make my blender kabocha pudding! You can have Rich Kabocha Squash Puddings using 8 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Rich Kabocha Squash Puddings
- You need 250 grams of de-seeded and peeled Kabocha squash.
- It’s 2 of Eggs.
- Prepare 100 ml of Milk (low-fat is ok).
- It’s 100 ml of Heavy cream (or whipped cream).
- You need 4 tbsp of Honey.
- You need 1 1/2 tbsp of Cornstarch.
- It’s 60 grams of ★Sugar.
- Prepare 2 tbsp of ★Water.
This kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. For one batch I used a little coconut oil and sea salt, for the other I didn't put anything on the squash. Coconut oil makes everything taste rich and delicious and the sea salt enhances the flavor but both. Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes.
Rich Kabocha Squash Puddings step by step
- Microwave the kabocha until tender, and take off the peel. Preheat the oven to 340F/170C..
- Make the caramel sauce. Put the ★ sugar and 1 tablespoon of water in a small pan. Heat until golden brown, turn the heat off, and add the rest of the water..
- When you are making the caramel, don't use a spatula to mix, swirl the pan instead. The sauce may bubble over when you add the water. Please be careful not to burn yourself..
- Pour the caramel sauce into small pudding molds or ramekins. I used 8 pudding molds..
- Put all the ingredients except for the ★ ones into a blender, and puree..
- Pour the mixture from Step 5 into the pudding molds. Put the molds on a baking sheet that's the right size, add 1 cm of boiling water to the pan, and bake in the oven..
- Bake in the preheated oven for about 25 minutes. The cooking time varies depending on how big your molds are and your oven..
- When the puddings are set, cool down and then chill in the refrigerator. Optionally, decorate with whipped cream and other garnishes..
- These are quite rich puddings with a pronounced kabocha squash flavor. You can also make a delicious sweet potato version, replacing the kabocha squash in this recipe..
- I floated cookies on top of the kabocha squash pudding. The cookies get nice and moist. I recommend this version too..
- If you get very dense and floury kabocha squash, add about 30 to 50 ml more milk..
Kabocha is also known as Japanese pumpkin or Korean pumpkin Kabocha squash is the sweetest squash out there so you can treat this like a sweet side or even a dessert. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss. Known as the Japanese pumpkin, kabocha squash is a cultivar of winter squash (Cucurbita maxima). It has a hard exterior and a slightly smaller size than.