Recipe of Tasty For Halloween Rich and Smooth Kabocha Squash Custard Pudding

For Halloween Rich and Smooth Kabocha Squash Custard Pudding Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Scoop out the Kabocha flesh with a spoon. 濃厚なめらかかぼちゃプリンRich and smooth pumpkin pudding.

Here is the best “For Halloween Rich and Smooth Kabocha Squash Custard Pudding” recipe we have found until now. This is gonna really delicious.

Ingredients of For Halloween Rich and Smooth Kabocha Squash Custard Pudding

1. Prepare 250 grams of Kabocha squash (with rind, but without seeds).
2. Take 2 of Eggs (medium or large).
3. You need 50 grams of Sugar.
4. Prepare 200 ml of Milk.
5. It’s 100 ml of Heavy cream.
6. It’s 1 tbsp of Rum.
7. Make ready 40 grams of Sugar for the caramel sauce.
8. It’s 1 1/2 tsp of Water for the caramel sauce.

Let's prepare the kabocha squash also known as Japanese pumpkin.Place the kabocha into a Add the rest of the sugar again and continue whipping until the grainy texture turns smooth.Hi, this may be interesting you: Pumpkin Muffins Recipe (Halloween Dessert with Walnuts and Sweet Kabocha.Kabocha squash is a green Japanese pumpkin that is available year-round.

For Halloween Rich and Smooth Kabocha Squash Custard Pudding instructions

1. Preheat the oven to 320°F/160°C. Boil water for the water bath..
2. Meanwhile make the caramel sauce. Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat. Shake the pan occasionally as the edges begin to change color..
3. Keep doing so until sauce turns dark brown. Be patient!!.
4. Once the liquid is a nice dark brown, remove from the heat. Pour in an oven-safe dish. It doesn’t matter if it doesn't coat the bottom evenly..
5. Cut the kabocha into 3cm cubes with the rind still attached. Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes..
6. To purée the kabocha, remove the rind by scooping the flesh with a spoon, then press the flesh through a finely meshed strainer with a wooden spatula. It might seem like a bit of a hassle, but this produces a smooth texture..
7. Add the heavy cream to the kabocha purée and mix..
8. Pour the milk in a sauce pan and warm until it's nearly boiling..
9. Crack the eggs into another bowl. Add the sugar and beat with a whisk. Then gently pour the milk from step 8 little by little into the mixture and stir. Also add rum to taste..
10. Pour the egg mixture from step 9 through a strainer into the kabocha purée from step 7 and mix well..
11. Transfer the custard mixture from step 10 into the dish with the caramel sauce. Place this dish in a baking tray filled half-way up with simmering water. Bake in preheated 320°F/160°C oven for about 40 minutes..
12. You can also pour custard mixture through strainer in step 11. It gives greater smoothness. If the kabocha puree blocks the strainer, try stirring with a spoon..
13. Please chill well in the fridge as it will be very soft after baking..

Kabocha squash has a mild, nutty flavor and smooth texture similar to butternut squash.A delicious kabocha recipe, ideal for Autumn and particularly for Halloween.The wonderful, deep orange colour of the kabocha is distinctive and delicious.

Here's you'll learn all you need to know about buying, cooking, and storing Like many winter squash, kabocha have a tough rind that can be difficult to cut through.Using a large chef knife, carefully cut the squash in half.Kabocha is a hard, squat squash that can range in skin colors from dark green to bright orange.It has the texture of a sweet potato and pumpkin hypbrid and an amazingly sweet taste.I love to roast or steam the squash and simply eat it with a spoon, but recently came up with a delicious pudding recipe.