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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, kabocha squash custard pudding (with just 1 egg). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Custard Pudding (with just 1 egg) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Kabocha Squash Custard Pudding (with just 1 egg) is something which I’ve loved my entire life.

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 begin with this recipe, we must prepare a few ingredients. 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. Get 200 ml Milk
  4. Get 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 it up for this exceptional food kabocha squash custard pudding (with just 1 egg) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!