Rich and Thick Kabocha Pudding
Rich and Thick Kabocha Pudding

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, rich and thick kabocha pudding. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Rich and Thick Kabocha Pudding is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Rich and Thick Kabocha Pudding is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Prepare Sugar (do not use soft brown sugar)
  3. Prepare Water
  4. Get Hot water
  5. Get Pudding Liquid:
  6. Get boiled and peeled Kabocha squash
  7. Get Milk
  8. Get Sugar
  9. Prepare Eggs
  10. Get Heavy cream
  11. Prepare 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 is going to wrap it up for this special food rich and thick kabocha pudding recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!