Extremely Simple & Really Delicious Kabocha Pudding

Name: Extremely Simple & Really Delicious Kabocha Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams [A]Kabocha Squash; 200 ml A) Milk; 50 grams A) Sugar; 2 A) Eggs (Whole egg); 1 B) Egg Yolk; 100 ml B) Heavy Cream; 50 grams Sugar; 1 tbsp water

cookpad.japan @cookpad_jp

This is a home-adapted version of a pudding recipe I had seen somewhere. It's a simple recipe that doesn't use a flame torch, and produces just a few dirty dishes. Making the caramel in the small dish is really fun. Making a large one of these as opposed to a bunch of small cups is definitely much easier. It looks extravagant, too.

The caramel sauce introduced here is extremely simple and uses only 1 dish.
It will thicken even more in the residual heat, so once it has started to turn brown, open the microwave door briefly to check on it. Place it in the pudding mold while it is still hot. The bowl is hot so be careful. Do not worry if the pudding doesn't come out clean from the pan. The burnt caramel will come off if you soak it in water. Recipe by p85a.

cookpad.japan @cookpad_jp

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Ingredients

4 servings

Pudding mixture
200 grams[A]Kabocha Squash
200 mlA) Milk
50 gramsA) Sugar
2A) Eggs (Whole egg)
1B) Egg Yolk
100 mlB) Heavy Cream
Caramel
50 gramsSugar
1 tbspwater

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Steps

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.