Step-by-Step Guide to Make Homemade Rich and Thick Kabocha Pudding

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, rich and thick kabocha pudding. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rich and Thick Kabocha Pudding is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Rich and Thick Kabocha Pudding is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook rich and thick kabocha pudding using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rich and Thick Kabocha Pudding:

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

Instructions 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’s going to wrap it up for this special food rich and thick kabocha pudding recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!