Steps to Prepare Homemade For Halloween Rich and Smooth Kabocha Squash Custard Pudding

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, for halloween rich and smooth kabocha squash custard pudding. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

For Halloween Rich and Smooth Kabocha Squash Custard Pudding is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. For Halloween Rich and Smooth Kabocha Squash Custard Pudding is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook for halloween rich and smooth kabocha squash custard pudding using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make For Halloween Rich and Smooth Kabocha Squash Custard Pudding:

1. Get 250 grams Kabocha squash (with rind, but without seeds)
2. Get 2 Eggs (medium or large)
3. Take 50 grams Sugar
4. Make ready 200 ml Milk
5. Make ready 100 ml Heavy cream
6. Prepare 1 tbsp Rum
7. Prepare 40 grams Sugar for the caramel sauce
8. Take 1 1/2 tsp Water for the caramel sauce

Instructions to make For Halloween Rich and Smooth Kabocha Squash Custard Pudding:

1. Preheat the oven to 320°F/160°C. Boil water for the water bath.
2. Meanwhile make the caramel sauce. Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat. Shake the pan occasionally as the edges begin to change color.
3. Keep doing so until sauce turns dark brown. Be patient!!
4. Once the liquid is a nice dark brown, remove from the heat. Pour in an oven-safe dish. It doesn’t matter if it doesn't coat the bottom evenly.
5. Cut the kabocha into 3cm cubes with the rind still attached. Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes.
6. To purée the kabocha, remove the rind by scooping the flesh with a spoon, then press the flesh through a finely meshed strainer with a wooden spatula. It might seem like a bit of a hassle, but this produces a smooth texture.
7. Add the heavy cream to the kabocha purée and mix.
8. Pour the milk in a sauce pan and warm until it's nearly boiling.
9. Crack the eggs into another bowl. Add the sugar and beat with a whisk. Then gently pour the milk from step 8 little by little into the mixture and stir. Also add rum to taste.
10. Pour the egg mixture from step 9 through a strainer into the kabocha purée from step 7 and mix well.
11. Transfer the custard mixture from step 10 into the dish with the caramel sauce. Place this dish in a baking tray filled half-way up with simmering water. Bake in preheated 320°F/160°C oven for about 40 minutes.
12. You can also pour custard mixture through strainer in step 11. It gives greater smoothness. If the kabocha puree blocks the strainer, try stirring with a spoon.
13. Please chill well in the fridge as it will be very soft after baking.

So that is going to wrap it up for this exceptional food for halloween rich and smooth kabocha squash custard pudding recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!