Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, caramel kabocha squash pudding. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kabocha melts in your mouth. yummy!!! Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!! This creamy custard pudding isn't as overwhelming sweet as commercial purin, instead relying on fresh kabocha squash for flavor and sweetness.
Caramel Kabocha Squash Pudding is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Caramel Kabocha Squash Pudding is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook caramel kabocha squash pudding using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Caramel Kabocha Squash Pudding:
- Take For the pudding liquid:
- Prepare 4 Eggs
- Take 200 ml Milk
- Make ready 200 ml Heavy cream
- Take 130 grams Sugar
- Make ready 340 grams Kabocha squash (net weight)
- Make ready 5 to 6 drops Vanilla extract
- Make ready 1 Cinnamon
- Make ready For the caramel syrup
- Make ready 50 grams Sugar
- Get 1 tbsp water
It's called kabocha squash in the US and Japanese pumpkin in Australia (how about in your country?). Pressure Cooked in Instant Pot, this Kabocha Pumpkin Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha. Peel the rind of the kabocha squash and get rid of the seeds by scooping them up with a spoon. You can rinse them and leave them to dry if you want Kabocha purin is one of those Japanese desserts I can't get enough of.
Steps to make Caramel Kabocha Squash Pudding:
- De-seed the kabocha squash , cut up into bite sized pieces and put in a heatproof container. Cover with plastic wrap and microwave until tender.
- Mash up the kabocha squash while it's still hot with the back of a fork. Be careful not to burn yourself.
- Put the eggs and sugar in a bowl and mix well. Add the milk, cream, vanilla essence and cinnamon, and mix again.
- When everything is mixed well together, add the mashed kabocha squash and mix some more. If you want the pudding to be totally smooth, strain it. The pudding liquid is done.
- Make the caramel. Put the sugar and water in a small pan and simmer. When it has become caramel colored, pour into the mold while it's still hot.
- The caramel with harden right away. Once it does, pour the pudding liquid into the mold, and bake in a 170°C oven in a hot water bath for 50 minutes.
It's a cross between a crème brûlée, a crème caramel, and a panna cotta, with. Kabocha Squash - Kabocha squash is sweeter than most winter squash and is definitely creamier. In a large bowl, toss the squash with the oil until evenly. Kabocha squash is a great squash to use (aka hide!) in desserts. Just don't tell the kids this kabocha squash mousse is healthy!
So that is going to wrap it up with this special food caramel kabocha squash pudding recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
