Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, caramel kabocha squash pudding. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

This creamy custard pudding isn't as overwhelming sweet as commercial purin, instead relying on fresh kabocha squash for flavor and sweetness. Inspired by flavors that are often used in combination with American pumpkin desserts, I've incorporated maple syrup into the caramel at the bottom of the. Have you made the acquaintance of the kabocha squash?

Caramel Kabocha Squash Pudding is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Caramel Kabocha Squash Pudding is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have caramel kabocha squash pudding using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Caramel Kabocha Squash Pudding:

1. Get For the pudding liquid:
2. Make ready Eggs
3. Take Milk
4. Get Heavy cream
5. Take Sugar
6. Take Kabocha squash (net weight)
7. Prepare to 6 drops Vanilla extract
8. Prepare Cinnamon
9. Get For the caramel syrup
10. Make ready Sugar
11. Prepare water

Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various preparation techniques. Kabocha squash produce guide is an informative guide on kabocha squash, including how to cut it, nutrition benefits, and more! Kabocha squash, also known as Japanese pumpkin, is a type of winter squash.

Instructions to make Caramel Kabocha Squash Pudding:

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

It's dark green and bumpy with flecks of Kabocha Squash Spice Cake with Chai Caramel. Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Pour the kabocha mixture into the pie dish with the caramel. Lay a dish towel in a large roasting pan — this will help prevent the pie dish from moving around. Kabocha squash is is that for me- I just can't get enough of it!

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