Step-by-Step Guide to Make Perfect For Halloween Rich and Smooth Kabocha Squash Custard Pudding

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, for halloween rich and smooth kabocha squash custard pudding. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Then strain through a strainer to make it smooth. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku. Blend the kabocha puree, milk, and cream in a blender or food processor until smooth.

For Halloween Rich and Smooth Kabocha Squash Custard Pudding is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. For Halloween Rich and Smooth Kabocha Squash Custard Pudding is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook for halloween rich and smooth kabocha squash custard pudding using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make For Halloween Rich and Smooth Kabocha Squash Custard Pudding:

1. Make ready 250 grams Kabocha squash (with rind, but without seeds)
2. Get 2 Eggs (medium or large)
3. Get 50 grams Sugar
4. Get 200 ml Milk
5. Prepare 100 ml Heavy cream
6. Get 1 tbsp Rum
7. Get 40 grams Sugar for the caramel sauce
8. Make ready 1 1/2 tsp Water for the caramel sauce

Spiced Kabocha Squash Risotto - Giadzy. Kabocha squash has a mild, nutty flavor and smooth texture similar to butternut squash. A delicious kabocha recipe, ideal for Autumn and particularly for Halloween. The wonderful, deep orange colour of the kabocha is distinctive and delicious.

Steps to make For Halloween Rich and Smooth Kabocha Squash Custard Pudding:

1. Preheat the oven to 320°F/160°C. Boil water for the water bath.
2. Meanwhile make the caramel sauce. Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat. Shake the pan occasionally as the edges begin to change color.
3. Keep doing so until sauce turns dark brown. Be patient!!
4. Once the liquid is a nice dark brown, remove from the heat. Pour in an oven-safe dish. It doesn’t matter if it doesn't coat the bottom evenly.
5. Cut the kabocha into 3cm cubes with the rind still attached. Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes.
6. To purée the kabocha, remove the rind by scooping the flesh with a spoon, then press the flesh through a finely meshed strainer with a wooden spatula. It might seem like a bit of a hassle, but this produces a smooth texture.
7. Add the heavy cream to the kabocha purée and mix.
8. Pour the milk in a sauce pan and warm until it's nearly boiling.
9. Crack the eggs into another bowl. Add the sugar and beat with a whisk. Then gently pour the milk from step 8 little by little into the mixture and stir. Also add rum to taste.
10. Pour the egg mixture from step 9 through a strainer into the kabocha purée from step 7 and mix well.
11. Transfer the custard mixture from step 10 into the dish with the caramel sauce. Place this dish in a baking tray filled half-way up with simmering water. Bake in preheated 320°F/160°C oven for about 40 minutes.
12. You can also pour custard mixture through strainer in step 11. It gives greater smoothness. If the kabocha puree blocks the strainer, try stirring with a spoon.
13. Please chill well in the fridge as it will be very soft after baking.

A delicious kabocha recipe, ideal for Autumn and particularly for Halloween. The wonderful, deep orange colour of the kabocha is distinctive and delicious. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge. We would devour this comforting bowl of seasonal congee for breakfast, lunch or dinner on any day our insides need some warming up. Let's prepare the kabocha squash also known as Japanese pumpkin.

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