Recipe Rich and Thick Kabocha Pudding : Practical Everyday, Delicious, Easy, & Cheap

Recipe Rich and Thick Kabocha Pudding : Practical Everyday, Delicious, Easy, & Cheap - Cooking doesn't have to be fancy, sometimes simple dishes can become a family favorite. Especially if you are not only in charge of taking care of the household, but also have other work that you must complete. Then you should think about cooking simple but family-friendly meals. Now for those of you who are busy, here are some practical everyday recipes, guaranteed that the family will like it and will be addicted. The name of the recipe this time is Rich and Thick Kabocha Pudding. You are currently reading Recipes Rich and Thick Kabocha Pudding : Practical Everyday, Delicious, Easy, & Cheap. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. Caramel Sauce:
2. 80 grams Sugar (do not use soft brown sugar)
3. 3 tbsp Water
4. 2 tbsp Hot water
5. Pudding Liquid:
6. 400 grams boiled and peeled Kabocha squash
7. 400 ml Milk
8. 150 grams Sugar
9. 4 Eggs
10. 150 ml Heavy cream
11. 50 ml Fresh cream for decoration

Preparation steps:

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.

   

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