Recipe: Tasty Extremely Simple & Really Delicious Kabocha Pudding

Extremely Simple & Really Delicious Kabocha Pudding.

You can have Extremely Simple & Really Delicious Kabocha Pudding using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Extremely Simple & Really Delicious Kabocha Pudding

  1. You need of Pudding mixture.
  2. Prepare 200 grams of [A]Kabocha Squash.
  3. You need 200 ml of A) Milk.
  4. It’s 50 grams of A) Sugar.
  5. It’s 2 of A) Eggs (Whole egg).
  6. Prepare 1 of B) Egg Yolk.
  7. Prepare 100 ml of B) Heavy Cream.
  8. You need of Caramel.
  9. Prepare 50 grams of Sugar.
  10. Prepare 1 tbsp of water.

Extremely Simple & Really Delicious Kabocha Pudding instructions

  1. Make the caramel first. Place the sugar and water into a small white container, and caramelize in the microwave while keeping an eye on it. Keep close watch over it after the 2.5 minute mark..
  2. Pour the finished caramel into a pudding mold while it is still hot (18cm round mold), and the prep work is done. There is no need to spread it out equally..
  3. Remove the flesh from the kabocha, slice of its thick skin, cut into 2cm cubes, wrap in plastic wrap, and microwave until soft (about 5 minutes)..
  4. Add the kabocha from Step 3, along with the milk, sugar, and [A] into a food processor, and blend until smooth (2-3 minutes). The sugar will dissolve easily from the heat of the kabocha..
  5. Once it has become a smooth cream, add cream, eggs, [B], and pulse in 10 second intervals 3 times. Now the pudding mixture is done..
  6. Pour the mixture directly from the food processor, using a strainer, into the pan with the caramel from Step 2. This reduces washing..
  7. Preheat an oven to 340°F/170°C, and bake submerged in a pan of hot water for 40-50 minutes. It is done once you poke it with a toothpick and it comes out clean..
  8. Let it cool, chill in the fridge, flip it onto a large dish, and it is done. There will be a lot of caramel left on the bottom, so spoon over the pudding as much of it as you can..

Author: chef

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