Custard Pudding Style Kabocha Squash Cake

Name: Custard Pudding Style Kabocha Squash Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 net weight 250 grams Kabocha squash; 200 ml Milk; 2 Eggs; 30 grams Cake flour; 50 grams Butter; 70 grams Sugar

cookpad.japan @cookpad_jp

I wanted to make a tasty and rich kabocha pie without using heavy cream.

Adjust the baking time according to your oven. If you are worried about burning the cake, cover with aluminum foil half-way through. It should bake nicely without burning. Also, adjust the amount of sugar depending on the sweetness of the kabocha. For 15 cm [5.9 in] round mold. Recipe by Orenjiringu

I wanted to make a tasty and rich kabocha pie without using heavy cream.

cookpad.japan @cookpad_jp

I wanted to make a tasty and rich kabocha pie without using heavy cream.

Saved

Ingredients

4 servings

1net weight 250 grams Kabocha squash
200 mlMilk
2Eggs
30 gramsCake flour
50 gramsButter
70 gramsSugar

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Steps

1

Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft.
2

Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps. Cool down. Meanwhile, melt the butter in a microwave.
3

In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.
4

Combine Step 3 and the sifted flour.
5

Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340°F/170°C for about 45 minutes.
6

Test by inserting a skewer and if it comes out clean, it’s done.
7

The pie will be pretty soft just after baking. When it cools down, chill in the fridge.