Rich Kabocha Squash Puddings. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer. 濃厚なめらかかぼちゃプリンRich and smooth pumpkin pudding. Pumpkin Muffins Recipe (Halloween Dessert with Walnuts and Sweet Kabocha Squash)

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 taste. I love to roast or steam the squash and simply eat it with a spoon, but recently came up with a delicious pudding recipe. You can have Rich Kabocha Squash Puddings using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Rich Kabocha Squash Puddings

Prepare 250 grams of de-seeded and peeled Kabocha squash.
Prepare 2 of Eggs.
It's 100 ml of Milk (low-fat is ok).
Prepare 100 ml of Heavy cream (or whipped cream).
It's 4 tbsp of Honey.
You need 1 1/2 tbsp of Cornstarch.
It's 60 grams of ★Sugar.
Prepare 2 tbsp of ★Water.

Kabocha squash is is that for me- I just can't get enough of it! I had never attempted to cook Wash your kabocha squash for you health and safety, as a lot of people fail to wash squash because of Sometimes I even leave the pumpkin whole and use the insides to make my blender kabocha pudding! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all Layered with coconut milk and kabocha, the result is a cross between a parfait and a rice pudding. Puréed with nondairy milk and nutritional yeast, it's rich and silky, but light enough to eat.

Rich Kabocha Squash Puddings step by step

Microwave the kabocha until tender, and take off the peel. Preheat the oven to 340F/170C..
Make the caramel sauce. Put the ★ sugar and 1 tablespoon of water in a small pan. Heat until golden brown, turn the heat off, and add the rest of the water..
When you are making the caramel, don't use a spatula to mix, swirl the pan instead. The sauce may bubble over when you add the water. Please be careful not to burn yourself..
Pour the caramel sauce into small pudding molds or ramekins. I used 8 pudding molds..
Put all the ingredients except for the ★ ones into a blender, and puree..
Pour the mixture from Step 5 into the pudding molds. Put the molds on a baking sheet that's the right size, add 1 cm of boiling water to the pan, and bake in the oven..
Bake in the preheated oven for about 25 minutes. The cooking time varies depending on how big your molds are and your oven..
When the puddings are set, cool down and then chill in the refrigerator. Optionally, decorate with whipped cream and other garnishes..
These are quite rich puddings with a pronounced kabocha squash flavor. You can also make a delicious sweet potato version, replacing the kabocha squash in this recipe..
I floated cookies on top of the kabocha squash pudding. The cookies get nice and moist. I recommend this version too..
If you get very dense and floury kabocha squash, add about 30 to 50 ml more milk..

Kabocha squash, otherwise known as the Japanese pumpkin, is a green winter squash from the Cucurbita maxima family. It needs room for the vine to spread out and space for the squash to bloom and develop. It's delicious and nutritious when prepared this simple way! Just like any other squash you can add chopped kabocha to stews or puree into soups, baked goods or breakfast items like pancakes! I love it just like this though!