Halloween Thick and Healthy Kabocha Squash Pudding

Name: Halloween Thick and Healthy Kabocha Squash Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Kabocha squash; 50 ml Milk; 1 Egg; 5 grams Gelatin; 1 tbsp Water (to soften the gelatin); 1 tsp Granulated sugar (to brown the surface)

cookpad.japan @cookpad_jp

I received a whole kabocha squash as a gift. For my weaning baby to eat baby food, I didn't add anything excessive to keep the natural sweetness of the squash.

Dissolve the gelatin well when mixing into the milk.
I used a blender, but I think it will be smoother if you push it through a sieve. For 4. Recipe by ChoiChoi

I received a whole kabocha squash as a gift. For my weaning baby to eat baby food, I didn't add anything excessive to keep the natural sweetness of the squash.

Dissolve the gelatin well when mixing into the milk.
I used a blender, but I think it will be smoother if you push it through a sieve. For 4. Recipe by ChoiChoi

cookpad.japan @cookpad_jp

I received a whole kabocha squash as a gift. For my weaning baby to eat baby food, I didn't add anything excessive to keep the natural sweetness of the squash.

Dissolve the gelatin well when mixing into the milk.
I used a blender, but I think it will be smoother if you push it through a sieve. For 4. Recipe by ChoiChoi

I received a whole kabocha squash as a gift. For my weaning baby to eat baby food, I didn't add anything excessive to keep the natural sweetness of the squash.

Dissolve the gelatin well when mixing into the milk.
I used a blender, but I think it will be smoother if you push it through a sieve. For 4. Recipe by ChoiChoi

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Ingredients

4 servings

100 gramsKabocha squash
50 mlMilk
1Egg
5 gramsGelatin
1 tbspWater (to soften the gelatin)
1 tspGranulated sugar (to brown the surface)

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Steps

1

Soak the gelatin in water.
2

Cut the squash into small pieces and microwave 3 minutes at 800W.
3

Heat the milk. Remove from heat before it comes to a boil. Add the softened gelatin and mix well.
4

Blend the squash with a blender until it makes a paste. Add the egg and the heated milk. Blend again.
5

Pour into ramekins and chill in the fridge to harden.
6

When they are chilled well, scatter granulated sugar on the surface. Heat a spoon over heat, and bring it close to the surface of the pudding to brown.