Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, caramel kabocha squash pudding. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Caramel Kabocha Squash Pudding is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Caramel Kabocha Squash Pudding is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few components. You can have caramel kabocha squash pudding using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Caramel Kabocha Squash Pudding:
- Make ready For the pudding liquid:
- Make ready 4 Eggs
- Prepare 200 ml Milk
- Prepare 200 ml Heavy cream
- Make ready 130 grams Sugar
- Take 340 grams Kabocha squash (net weight)
- Take 5 to 6 drops Vanilla extract
- Prepare 1 Cinnamon
- Get For the caramel syrup
- Make ready 50 grams Sugar
- Prepare 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 for this exceptional food caramel kabocha squash pudding recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
