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Easiest Way to Make Tasty Rich and Thick Kabocha Pudding

Rich and Thick Kabocha Pudding. Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert) Kabocha is a winter squash sweet enough and creamy enough to make a great kabocha pudding just add a little maple syrup and touch of spice. The main ingredients for this Kabocha pudding are squash pulp and almond milk.

Rich and Thick Kabocha Pudding

Kabocha Bread Pudding with Pisco-Soaked Prunes. Kabocha squash is a sweet-tasting winter squash with pale orange flesh. Cacao nibs are cacao beans without their shells. You can have Rich and Thick Kabocha Pudding using 11 ingredients and 8 steps. Here is how you cook that.

Table of Contents

Ingredients of Rich and Thick Kabocha Pudding

  1. It’s of Caramel Sauce:.
  2. You need of Sugar (do not use soft brown sugar).
  3. It’s of Water.
  4. You need of Hot water.
  5. Prepare of Pudding Liquid:.
  6. It’s of boiled and peeled Kabocha squash.
  7. You need of Milk.
  8. It’s of Sugar.
  9. Prepare of Eggs.
  10. Prepare of Heavy cream.
  11. It’s of Fresh cream for decoration.

This very healthy squash pudding or crustless pie would make a very good side dish for Thanksgiving dinner. The original recipe called for soy milk, but I've used silken tofu instead for a richer, thicker i just tried this recipe with a kabocha and honey. tasted really nice and i liked the texture, tofu was a. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Cauliflower and pumpkin are common ingredients used to make traditional cream sauces vegan, but kabocha might become your new favorite.

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Rich and Thick Kabocha Pudding step by step

  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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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. 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. note Kabocha squash is a sweet-tasting winter squash with pale orange flesh.