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Thick & Rich Kabocha Squash Baked Pudding Recipe

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

Ingredients: Thick & Rich Kabocha Squash Baked Pudding

  • Pudding Mixture
  • 300 grams Kabocha squash (peeled, steamed)
  • 30 grams Light brown sugar (other sugars are also OK)
  • 3 tbsp Maple syrup (other syrups are also OK)
  • 3 Eggs
  • 200 ml Heavy cream
  • 100 ml Milk
  • 2 to 3 drops Vanilla oil or extract
  • Caramel Sauce
  • 100 grams Granulated sugar (white sugar also OK)
  • 2 tbsp Water
  • 3 tbsp Boiling water

How to Make Thick & Rich Kabocha Squash Baked Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Thick & Rich Kabocha Squash Baked Pudding in your home by yourself.

    Step 1
  • Remove the squash's skin, and steam in the microwave or a pot until soft. Mash it.
  • Step 2
  • Add to the squash and mix together, in this order the following ingredients - light brown sugar and maple, eggs, heavy cream, and milk. It'll blend together quickly.
  • Step 3
  • Pour through a strainer. A fine strainer is the best. Around this time preheat your oven to 170℃.
  • Step 4
  • For the second half of straining, if you stir with a whisk it'll help things along. Throw away any squash strings left over in the strainer.
  • Step 5
  • You can use a blender or a food processor to mix things, but you can also mix just as well with a whisk. So I don't use them.
  • Step 6
  • Once you've finished straining add a few drops of the vanilla oil. Use the whisk or a spatula to lightly mix it in.
  • Step 7
  • Pour into containers of your choosing. Tap the bottom on your table to get rid of any bubbles (but not hard enough to spill any). Arrange on your baking pan.
  • Step 8
  • Once the preheating has finished put in your oven and add about 1 cm of hot water to the pan. Steam bake at 170℃ for 30 to 40 minutes.
  • Step 9
  • While it's baking make the caramel sauce. Add the granulated sugar and 2 tablespoons of water to a thick pot and heat on medium heat.
  • Step 10
  • It'll start browning naturally from the outsides. Use the handles to twirl the liquid around in the pan. If you mix with the spatula from the beginning it'll crystallize.
  • Step 11
  • Once it's got a nice color stop the heat, hold a lid in one hand, use your other hand to quickly pour in the hot water, and then close the lid (this'll prevent it jumping out at you).
  • Step 12
  • This time I made the caramel as a topping, so I made it to be a bit runnier.
  • Step 13
  • Once the pudding has baked (if you can stick a toothpick in it and it comes out cleanly) top with the caramel sauce and it's complete.
  • Step 14
  • Once it's cooled down chill in the refrigerator. This time I used the squash seeds as a topping, but you don't have to.
  • Step 15
  • A thick and rich baked pudding. The pudding itself has a reserved sweetness, so it's a great match with the sweet caramel sauce.
  • Step 16
  • If you're not topping with the caramel sauce then maybe you can add 10 to 20 g of sugar to the pudding mixture, whatever you like.
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