Caramel Kabocha Squash Pudding

Name: Caramel Kabocha Squash Pudding
Yield: 6 servings
Cuisine: American
Ingredients: 4 Eggs; 200 ml Milk; 200 ml Heavy cream; 130 grams Sugar; 340 grams Kabocha squash (net weight); 5 to 6 drops Vanilla extract; 1 Cinnamon; 50 grams Sugar; 1 tbsp water

cookpad.japan @cookpad_jp

I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.

If you blend the peeled kabocha squash with milk in a blender it's easy! I always peel the kabocha squash and do step 4 in the directions in several batches, then blitz it in the blender! You need some moisture when blending kabocha squash, so I put in milk. You can substitute milk for the cream and this recipe will still work! Recipe by Bypy

I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.

cookpad.japan @cookpad_jp

I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.

Saved

Ingredients

6 servings

For the pudding liquid:
4Eggs
200 mlMilk
200 mlHeavy cream
130 gramsSugar
340 gramsKabocha squash (net weight)
5to 6 drops Vanilla extract
1Cinnamon
For the caramel syrup
50 gramsSugar
1 tbspwater

Saved

Steps

1

De-seed the kabocha squash , cut up into bite sized pieces and put in a heatproof container. Cover with plastic wrap and microwave until tender.
2

Mash up the kabocha squash while it's still hot with the back of a fork. Be careful not to burn yourself.
3

Put the eggs and sugar in a bowl and mix well. Add the milk, cream, vanilla essence and cinnamon, and mix again.
4

When everything is mixed well together, add the mashed kabocha squash and mix some more. If you want the pudding to be totally smooth, strain it. The pudding liquid is done.
5

Make the caramel. Put the sugar and water in a small pan and simmer. When it has become caramel colored, pour into the mold while it's still hot.
6

The caramel with harden right away. Once it does, pour the pudding liquid into the mold, and bake in a 170°C oven in a hot water bath for 50 minutes.