Rich and Thick Kabocha Pudding

Name: Rich and Thick Kabocha Pudding
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams Sugar (do not use soft brown sugar); 3 tbsp Water; 2 tbsp Hot water; 400 grams boiled and peeled Kabocha squash; 400 ml Milk; 150 grams Sugar; 4 Eggs; 150 ml Heavy cream; 50 ml Fresh cream for decoration

cookpad.japan @cookpad_jp

I just love kabocha. I also love kabocha pudding, and have been making them from recipe books ever since I was a kid. I wanted to eat rich pudding, so I adjusted the recipe to my taste, and this is now my family's go-to pudding. It's a favorite at Halloween parties!!

-You can make it more rich and delicious if you use softened kabocha.
-The caramel sauce will pop when you add water to it and splatter, so be careful (You should put the 2 tablespoons of water into a measuring cup, and add it in all a once).
-Adjust the amount of sugar in the pudding liquid according based on the sweetness of the kabocha.
-You can also make individual servings in ramekins. Recipe by Mirusuke

cookpad.japan @cookpad_jp

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Ingredients

6 servings

Caramel Sauce:
80 gramsSugar (do not use soft brown sugar)
3 tbspWater
2 tbspHot water
Pudding Liquid:
400 gramsboiled and peeled Kabocha squash
400 mlMilk
150 gramsSugar
4Eggs
150 mlHeavy cream
50 mlFresh cream for decoration

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Steps

1

Making the Caramel Sauce: Add sugar and water to a small saucepan and turn to a strong medium heat. Bring it to a boil, shake the pan back and forth, and turn off the heat once it has turned a deep caramel color. Cook in the residual heat, and mix in hot water once it has turned dark brown, and pour into a mold.
2

Cut the kabocha into about 2 cm slices and microwave until softened. Cut off the skin, and measure 400 g.
3

Whisk the eggs in a bowl, add in the fresh cream, and mix together.
4

Put the kabocha from Step 2, milk, and sugar into a blender, and blend until smooth.
5

Add 3 to 4 and mix together, and then add it to the mold from Step 1 while straining in 2-3 turns to remove the foam.
6

Place the mold from step 5 into a pan with boiling water, bake in a oven preheated to 340F/170℃ for 50 minutes immersed in hot water. Stick a toothpick into it, and it is done if it comes out clean. Bake for a little longer if it sticks to the toothpick.
7

Let it cool in the mold, wrap it with plastic wrap once the residual heat has dissipated, and cool it in the refrigerator further. Cut around the edges with a knife when removing it from the mold. If you use a plate to flip it over, it will be easier.
8

Mix sugar into the fresh cream used for topping to taste (not listed), whip it up, top the pudding, and you are done.