Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, caramel kabocha squash pudding. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Caramel Kabocha Squash Pudding is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Caramel Kabocha Squash Pudding is something which I have loved my whole 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 recipe, we must prepare a few ingredients. 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:
- Prepare For the pudding liquid:
- Take 4 Eggs
- Take 200 ml Milk
- Prepare 200 ml Heavy cream
- Get 130 grams Sugar
- Make ready 340 grams Kabocha squash (net weight)
- Get 5 to 6 drops Vanilla extract
- Get 1 Cinnamon
- Take For the caramel syrup
- Make ready 50 grams Sugar
- Take 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.
Instructions 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’s going to wrap it up with this special food caramel kabocha squash pudding recipe. Thanks so much for reading. I’m confident that 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. Thank you for reading. Go on get cooking!
