Simple Way to Make Perfect Rich and Thick Kabocha Pudding

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, rich and thick kabocha pudding. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rich and Thick Kabocha Pudding is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Rich and Thick Kabocha Pudding is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have rich and thick kabocha pudding using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rich and Thick Kabocha Pudding:

1. Take Caramel Sauce:
2. Make ready 80 grams Sugar (do not use soft brown sugar)
3. Get 3 tbsp Water
4. Make ready 2 tbsp Hot water
5. Get Pudding Liquid:
6. Prepare 400 grams boiled and peeled Kabocha squash
7. Get 400 ml Milk
8. Prepare 150 grams Sugar
9. Get 4 Eggs
10. Take 150 ml Heavy cream
11. Make ready 50 ml Fresh cream for decoration

Steps to make Rich and Thick Kabocha Pudding:

1. Making the Caramel Sauce: Add sugar and water to a small saucepan and turn to a strong medium heat. Bring it to a boil, shake the pan back and forth, and turn off the heat once it has turned a deep caramel color. Cook in the residual heat, and mix in hot water once it has turned dark brown, and pour into a mold.
2. Cut the kabocha into about 2 cm slices and microwave until softened. Cut off the skin, and measure 400 g.
3. Whisk the eggs in a bowl, add in the fresh cream, and mix together.
4. Put the kabocha from Step 2, milk, and sugar into a blender, and blend until smooth.
5. Add 3 to 4 and mix together, and then add it to the mold from Step 1 while straining in 2-3 turns to remove the foam.
6. Place the mold from step 5 into a pan with boiling water, bake in a oven preheated to 340F/170℃ for 50 minutes immersed in hot water. Stick a toothpick into it, and it is done if it comes out clean. Bake for a little longer if it sticks to the toothpick.
7. Let it cool in the mold, wrap it with plastic wrap once the residual heat has dissipated, and cool it in the refrigerator further. Cut around the edges with a knife when removing it from the mold. If you use a plate to flip it over, it will be easier.
8. Mix sugar into the fresh cream used for topping to taste (not listed), whip it up, top the pudding, and you are done.

So that is going to wrap this up with this exceptional food rich and thick kabocha pudding recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!