Halloween Kabocha Squash Pudding. Kabocha melts in your mouth. yummy!!! Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!! Perfect for Halloween and Thanksgiving ;) - Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding) Difficulty: Easy Time Flip it over onto a plate to serve.

The sweet kabocha squash is a perfect choice for a luscious autumn cheesecake. Posts about Kabocha written by dragonlife. Custard Pudding Style Kabocha Squash Cake Recipe by cookpad. You can have Halloween Kabocha Squash Pudding using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Halloween Kabocha Squash Pudding

It's 100 grams of Kabocha squash.
It's 500 ml of Milk.
Prepare 85 grams of Sugar.
Prepare 4 medium of Eggs.
Prepare of Caramel sauce.
It's 40 grams of Sugar.

We are making exquisitely delicious Pumpkin Muffins with lots of kabocha and walnuts! [recipe]. Homepage > Recipes > Dessert Recipes > Cupcake Recipes > Pumpkin Muffins Recipe (Halloween Dessert with Walnuts and Sweet Kabocha Squash). 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.

Halloween Kabocha Squash Pudding instructions

Microwave the kabocha squash until it's soft, peel the skin, and mash it with a spoon..
Combine the milk and sugar into a heatproof bowl and microwave for 3~4 minutes without a lid. Mix and dissolve the sugar..
Beat the eggs in a separate bowl, pour the milk in slowly from Step 2. Strain the mixture and add vanilla extract if you have it..
Add the kabocha squash from Step 1 slowly into egg mixture from Step 3, and strain twice..
Place a small pot with sugar and 1 tablespoon of water over the heat. When it browns, remove from heat, and add 1 tablespoon of hot water..
Pour the caramel sauce from Step 5 into molds, then slowly pour in the egg mixture from Step 4. Bake for about 15 minutes at 300°F/150°C..

Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku. By the way, Japanese people love purin, which is how they pronounce the This creamy custard pudding isn't as overwhelming sweet as commercial purin, instead relying on fresh kabocha squash for flavor and sweetness. 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.