Kabocha Squash Custard Pudding (with just 1 egg)
Kabocha Squash Custard Pudding (with just 1 egg)

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kabocha squash custard pudding (with just 1 egg). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Kabocha Squash Custard Pudding (with just 1 egg) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Kabocha Squash Custard Pudding (with just 1 egg) is something which I have loved my whole life. They are fine and they look fantastic.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there.

To get started with this particular recipe, we have to first prepare a few components. You can cook kabocha squash custard pudding (with just 1 egg) using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Custard Pudding (with just 1 egg):
  1. Make ready 1 Egg
  2. Take 1 tbsp Sugar
  3. Prepare 200 ml Milk
  4. Take 50 grams Kabocha squash

I cut it up which a little challenging as it wants to be cut. A flavorful fall kabocha squash soup made by roasting the squash and pureeing it with fresh ginger and topping it with a sesame quinoa granola. Kabocha squash, chocolate and olive oil make a delicious combination in this cake, adapted from LA's Gjelina restaurant cookbook. Kabocha squash is is that for me- I just can't get enough of it!

Steps to make Kabocha Squash Custard Pudding (with just 1 egg):
  1. Soften the kabocha squash in a microwave and mash it while it is still hot.
  2. Mix in all of the sugar and the milk a little at a time.
  3. Add the well beaten egg and mix again.
  4. Strain through a sieve. Strain through any kabocha squash that remains in the sieve.
  5. Pour the mixture into the jars or containers you will use and loosely wrap with cling film.
  6. Line an earthenware pot that contains 2 cups of boiling water with aluminium foil and let the jars stand inside. Put a lid of the pot and heat for 2 minutes on a medium heat. Once heated, turn off the heat and leave for a further 15 minutes.
  7. After 15 minutes, remove the jars from the earthenware pot and leave them to cool in the refrigerator to finish.
  8. Here's the finished pudding.

I had never attempted to cook kabocha squash as I had heard a lot of how I want you all to be able to enjoy this god sent vegetable (seriously, it will change your life :P), so I put together a step-by-step tutorial and video to do just that. Coconut Egg Custard (Sangkaya) is often sold as street food. You might enjoy Kasma's article on Thai Street Food. A small yellow squash, such as kabocha squash. Heat the coconut cream and palm sugar in a saucepan just enough to dissolve the sugar and blend with the cream into a smooth mixture.

So that is going to wrap this up for this exceptional food kabocha squash custard pudding (with just 1 egg) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!