Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rich and thick kabocha pudding. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rich and Thick Kabocha Pudding is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Rich and Thick Kabocha Pudding is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have rich and thick kabocha pudding using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Rich and Thick Kabocha Pudding:

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

Steps 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’s going to wrap it up for this exceptional food rich and thick kabocha pudding recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!