Recipe: Yummy For Halloween Rich and Smooth Kabocha Squash Custard Pudding

For Halloween Rich and Smooth Kabocha Squash Custard Pudding. 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 Squash - Kabocha squash is sweeter than most winter squash and is definitely creamier.

Blend the kabocha puree, milk, and cream in a blender or food processor until smooth. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. You can have For Halloween Rich and Smooth Kabocha Squash Custard Pudding using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of For Halloween Rich and Smooth Kabocha Squash Custard Pudding

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

I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. Spiced Kabocha Squash Risotto - Giadzy. Kabocha squash has a mild, nutty flavor and smooth texture similar to butternut squash.

For Halloween Rich and Smooth Kabocha Squash Custard Pudding step by step

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. Mix granulated sugar and water in a saucepan by tilting the pan. Let's prepare the kabocha squash also known as Japanese pumpkin. Place the kabocha into a Add the rest of the sugar again and continue whipping until the grainy texture turns smooth.