Recipe of Perfect Delicious Kabocha Squash Pudding

Delicious Kabocha Squash 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 will 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! Kabocha Squash - Kabocha squash is sweeter than most winter squash and is definitely creamier.

Here is the best “Delicious Kabocha Squash Pudding” recipe we have found until now. This is gonna really delicious.

Ingredients of Delicious Kabocha Squash Pudding

1. Take of Caramel.
2. Make ready 5 tbsp of Sugar (not light brown sugar).
3. Take 1 tbsp of Water.
4. Prepare of Pudding mixture.
5. You need 170 of to 200 grams Kabocha squash (net weight).
6. Make ready 70 grams of Sugar.
7. Prepare 280 ml of Milk.
8. It’s 2 of Whole eggs.
9. Take 3 of Egg yolk.
10. Make ready 1 dash of if possible Vanilla oil.

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 I love to roast or steam the squash and simply eat it with a spoon, but recently came up with a delicious pudding recipe.Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame SeedsThis healthy winter squash and chickpea salad is laced with a nutty, delicious tahini-based dressing….perfect for a good-for-you lunch or dinner!

Delicious Kabocha Squash Pudding instructions

1. Chop the kabocha squash. Put into a heat-proof container and cover with plastic wrap. Microwave until softened..
2. Put all ingredients for the caramel sauce into a pan and heat until golden brown. It burns quickly after it changes color, so be careful and work quickly..
3. Take it off the heat and pour immediately into the cake pan or dish. (Don't worry if it doesn't spread out nicely - it will be alright.).
4. Peel the heated kabocha squash and put that into a colander or sieve. Preheat the oven at 160℃..
5. Mix together the whole eggs, egg yolks, and sugar..
6. Next, add the milk (cold milk is fine.).
7. Put the colander with the kabocha squash into the egg mixture..
8. Mix to dissolve the kabocha. Add vanilla oil if you have some..
9. Pour the pudding mixture into the pan or dish with caramel. Put water into a baking dish, and steam-bake for 40 minutes in a 160℃ oven..
10. Test with a skewer. If it comes out clean, it's done!.
11. Set aside to cool without removing from the pan or container. When removing, slide the edges with a knife. Cover with a dish and flip over to remove nicely..
12. Also great with whipped cream and rum! "My Own Special Whipped Cream with Rum".

https://cookpad.com/us/recipes/151044-rum-whipped-cream.

1. I've made baked it in a heart-shaped mold..
2. I personally like the caramel to be bitter, so it looks really dark in the photo. When serving children, turn the heat off earlier so that the caramel remains sweet..
3. You could keep leftover egg whites in the freezer. They come in handy when making desserts..

Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge.It's a simple idea, but the combination of flavors highlights the squash in a delicious way.Another bonus: The recipe can easily be made ahead and served at room temperature.

Fall Squash and Leek Bread Pudding.Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.Kabocha squash and pork sausage—quickly stir-fried with ginger, garlic, and chile—make.Kabocha squash is less available in the winter; butternut squash may be substituted.The puddings are best served warm, with the sauce.