Thick & Rich Kabocha Squash Baked Pudding

Name: Thick & Rich Kabocha Squash Baked Pudding
Yield: 7 servings
Cuisine: American
Ingredients: 300 grams Kabocha squash (peeled, steamed); 30 grams Light brown sugar (other sugars are also OK); 3 tbsp Maple syrup (other syrups are also OK); 3 Eggs; 200 ml Heavy cream; 100 ml Milk; 2 to 3 drops Vanilla oil or extract; 100 grams Granulated sugar (white sugar also OK); 2 tbsp Water; 3 tbsp Boiling water

cookpad.japan @cookpad_jp

I used to use a mixer/blender/etc. before, but I realized that it can be done just as quickly and more easily with a whisk. It doesn't require any real effort or time, so I used it in this recipe. It's quick and easy, but it compares to the pudding of any bakery.

If you don't mind a slightly rough feel, skip Steps 3 and 4, pouring through a strainer. I use a whisk, as this doesn't require any heavy beating like making meringue or whipped cream. Just mix the ingredients together. Only takes a few minutes before putting it in the oven. Recipe by Recoty

cookpad.japan @cookpad_jp

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Ingredients

7 servings

Pudding Mixture
300 gramsKabocha squash (peeled, steamed)
30 gramsLight brown sugar (other sugars are also OK)
3 tbspMaple syrup (other syrups are also OK)
3Eggs
200 mlHeavy cream
100 mlMilk
2to 3 drops Vanilla oil or extract
Caramel Sauce
100 gramsGranulated sugar (white sugar also OK)
2 tbspWater
3 tbspBoiling water

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Steps

1

Remove the squash's skin, and steam in the microwave or a pot until soft. Mash it.
2

Add to the squash and mix together, in this order the following ingredients - light brown sugar and maple, eggs, heavy cream, and milk. It'll blend together quickly.
3

Pour through a strainer. A fine strainer is the best. Around this time preheat your oven to 170℃.
4

For the second half of straining, if you stir with a whisk it'll help things along. Throw away any squash strings left over in the strainer.
5

You can use a blender or a food processor to mix things, but you can also mix just as well with a whisk. So I don't use them.
6

Once you've finished straining add a few drops of the vanilla oil. Use the whisk or a spatula to lightly mix it in.
7

Pour into containers of your choosing. Tap the bottom on your table to get rid of any bubbles (but not hard enough to spill any). Arrange on your baking pan.
8

Once the preheating has finished put in your oven and add about 1 cm of hot water to the pan. Steam bake at 170℃ for 30 to 40 minutes.
9

While it's baking make the caramel sauce. Add the granulated sugar and 2 tablespoons of water to a thick pot and heat on medium heat.
10

It'll start browning naturally from the outsides. Use the handles to twirl the liquid around in the pan. If you mix with the spatula from the beginning it'll crystallize.
11

Once it's got a nice color stop the heat, hold a lid in one hand, use your other hand to quickly pour in the hot water, and then close the lid (this'll prevent it jumping out at you).
12

This time I made the caramel as a topping, so I made it to be a bit runnier.
13

Once the pudding has baked (if you can stick a toothpick in it and it comes out cleanly) top with the caramel sauce and it's complete.
14

Once it's cooled down chill in the refrigerator. This time I used the squash seeds as a topping, but you don't have to.
15

A thick and rich baked pudding. The pudding itself has a reserved sweetness, so it's a great match with the sweet caramel sauce.
16

If you're not topping with the caramel sauce then maybe you can add 10 to 20 g of sugar to the pudding mixture, whatever you like.