Steps to Make Favorite Thick & Rich Kabocha Squash Baked Pudding

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, thick & rich kabocha squash baked pudding. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Thick & Rich Kabocha Squash Baked Pudding is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Thick & Rich Kabocha Squash Baked Pudding is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have thick & rich kabocha squash baked pudding using 12 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Thick & Rich Kabocha Squash Baked Pudding:

1. Get Pudding Mixture
2. Take 300 grams Kabocha squash (peeled, steamed)
3. Make ready 30 grams Light brown sugar (other sugars are also OK)
4. Make ready 3 tbsp Maple syrup (other syrups are also OK)
5. Prepare 3 Eggs
6. Prepare 200 ml Heavy cream
7. Get 100 ml Milk
8. Take 2 to 3 drops Vanilla oil or extract
9. Get Caramel Sauce
10. Prepare 100 grams Granulated sugar (white sugar also OK)
11. Prepare 2 tbsp Water
12. Get 3 tbsp Boiling water

Steps to make Thick & Rich Kabocha Squash Baked Pudding:

1. Remove the squash's skin, and steam in the microwave or a pot until soft. Mash it.
2. Add to the squash and mix together, in this order the following ingredients - light brown sugar and maple, eggs, heavy cream, and milk. It'll blend together quickly.
3. Pour through a strainer. A fine strainer is the best. Around this time preheat your oven to 170℃.
4. For the second half of straining, if you stir with a whisk it'll help things along. Throw away any squash strings left over in the strainer.
5. You can use a blender or a food processor to mix things, but you can also mix just as well with a whisk. So I don't use them.
6. Once you've finished straining add a few drops of the vanilla oil. Use the whisk or a spatula to lightly mix it in.
7. Pour into containers of your choosing. Tap the bottom on your table to get rid of any bubbles (but not hard enough to spill any). Arrange on your baking pan.
8. Once the preheating has finished put in your oven and add about 1 cm of hot water to the pan. Steam bake at 170℃ for 30 to 40 minutes.
9. While it's baking make the caramel sauce. Add the granulated sugar and 2 tablespoons of water to a thick pot and heat on medium heat.
10. It'll start browning naturally from the outsides. Use the handles to twirl the liquid around in the pan. If you mix with the spatula from the beginning it'll crystallize.
11. Once it's got a nice color stop the heat, hold a lid in one hand, use your other hand to quickly pour in the hot water, and then close the lid (this'll prevent it jumping out at you).
12. This time I made the caramel as a topping, so I made it to be a bit runnier.
13. Once the pudding has baked (if you can stick a toothpick in it and it comes out cleanly) top with the caramel sauce and it's complete.
14. Once it's cooled down chill in the refrigerator. This time I used the squash seeds as a topping, but you don't have to.
15. A thick and rich baked pudding. The pudding itself has a reserved sweetness, so it's a great match with the sweet caramel sauce.
16. If you're not topping with the caramel sauce then maybe you can add 10 to 20 g of sugar to the pudding mixture, whatever you like.

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