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Caramel Kabocha Squash Pudding Recipe

Caramel Kabocha Squash Pudding Recipe
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Serving : 6
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Prepare the ingredients before making Caramel Kabocha Squash Pudding in your home. Then, follow these steps below to serve Caramel Kabocha Squash Pudding for your family or friends.

Ingredients: Caramel Kabocha Squash Pudding

  • For the pudding liquid:
  • 4 Eggs
  • 200 ml Milk
  • 200 ml Heavy cream
  • 130 grams Sugar
  • 340 grams Kabocha squash (net weight)
  • 5 to 6 drops Vanilla extract
  • 1 Cinnamon
  • For the caramel syrup
  • 50 grams Sugar
  • 1 tbsp water

How to Make Caramel Kabocha Squash Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Caramel Kabocha Squash Pudding in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Mash up the kabocha squash while it's still hot with the back of a fork. Be careful not to burn yourself.
  • Step 3
  • Put the eggs and sugar in a bowl and mix well. Add the milk, cream, vanilla essence and cinnamon, and mix again.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • 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.
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