Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cheese & kabocha squash pudding. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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To begin with this recipe, we have to first prepare a few components. You can have cheese & kabocha squash pudding using 6 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cheese & Kabocha Squash Pudding:
- Prepare 1 peeled, softened 100 grams Kabocha squash
- Make ready 55 grams Cream cheese
- Take 2 Eggs
- Take 280 ml ●Milk
- Prepare 30 grams ●Sugar
- Take 4 drops ●Vanilla extract
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Steps to make Cheese & Kabocha Squash Pudding:
- Soften the squash by boiling or microwaving. Mix in the cream cheese while still warm.
- Mix together step 1 and the eggs in a blender or food processor. Mix until the squash is smooth and no lumps remain.
- Add the ● ingredients to a pot and heat. Melt the sugar and set aside.
- Gradually add the mixture from step 2 to step 3, while mixing. Send through a strainer once and set aside.
- Place into a steamer and steam for 12 to 15 minutes. If you put a dish towel between the steamer and the lid it'll keep the moisture from falling into the pudding.
- Shake a bit (it's hot, so be careful!) and if the center is mostly stiffened it's done.
- Once cooled, place in the refrigerator. Chill and it's complete.
- If you don't have a steamer, put into the containers and then place into a deep pot. Add just enough water to come up to about half of the container. Cover with a dish towel.
- These can also be made in a rice cooker. It's the same as step 5 (using hot water). Use the quick-cook course for about 7 to 8 minutes. Be sure to check on it to make sure it's not over-steaming.
- Caution: if using a rice cooker and you want to open the lid part-way to check on things, be sure to turn it off first.
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