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Moist & Smooth Thick Kabocha Squash Custard Pudding Recipe

Moist & Smooth Thick Kabocha Squash Custard Pudding Recipe
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Serving : 7
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Prepare the ingredients before making Moist & Smooth Thick Kabocha Squash Custard Pudding in your home. Then, follow these steps below to serve Moist & Smooth Thick Kabocha Squash Custard Pudding for your family or friends.

Ingredients: Moist & Smooth Thick Kabocha Squash Custard Pudding

  • 350 grams Kabocha squash (peeled)
  • 100 grams ●Sugar
  • 2 ●Whole egg
  • 2 ●Egg yolk
  • 160 ml ● Heavy cream (real cream)
  • 160 ml ●Milk
  • 8 drops ●Vanilla extract
  • Caramel
  • 50 grams Sugar
  • 1 tbsp Water
  • 2 tbsp Boiling water

How to Make Moist & Smooth Thick Kabocha Squash Custard Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Moist & Smooth Thick Kabocha Squash Custard Pudding in your home by yourself.

    Step 1
  • Caramel Sauce: Put the sugar and water in a small pan and set to medium heat. Shake the pan now and again and simmer until the colour darkens.
  • Step 2
  • When it becomes this colour, tilt the pan away from you and add the boiling water. Turn off the heat and be careful not to burn yourself!
  • Step 3
  • Whilst still hot, pour the caramel sauce into the cocottes and leave to chill in the fridge.
  • Step 4
  • Peel the kabocha squash and cut into bitesize pieces. Heat in a microwave at 600W for 5 minutes.
  • Step 5
  • When softened, put into a food processor and blend into a smooth paste. Creating a slightly dry paste with the pumpkins is ideal here.
  • Step 6
  • Add the ingredients marked with ● in the order that they are shown on the ingredients list. Hold the whisk vertically and gently whisk the ingredients together.
  • Step 7
  • Strain the mixture twice. It might take a bit of effort but this is a really important step.
  • Step 8
  • Check that the caramel has hardened (if not your caramel will mix in with the custard pudding mixture) and if it has, pour the mixture into the cocottes.
  • Step 9
  • Lightly cover the cocottes with aluminum foil and place them on a baking tray. Fill the baking tray 1 cm deep with lukewarm water and cook the custard puddings in the water bath in an oven preheated to 170°C for 35 - 40 minutes.
  • Step 10
  • They will rise and come out fluffy. When they are finished cooking, a toothpick inserted into the pudding will come out clean. When you chill them they should sink down a little.
  • Step 11
  • The end result I decorated this one with a glazed kabocha squash peel. I boiled the peel with just enough water to cover it, 1 tablespoon of butter and 2 teaspoons of sugar.
  • Step 12
  • If you cover the cocottes with aluminium foil the top won't brown so much, so make sure to adjust the bake time according to your oven and check that they are cooked through properly.
  • Step 13
  • By the way, my oven cooks things quite quickly.
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