Simple Way to Make Favorite For Halloween Easy Whole Kabocha Squash Custard Pudding

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, for halloween easy whole kabocha squash custard pudding. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

For Halloween Easy Whole Kabocha Squash Custard Pudding is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. For Halloween Easy Whole Kabocha Squash Custard Pudding is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook for halloween easy whole kabocha squash custard pudding using 6 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make For Halloween Easy Whole Kabocha Squash Custard Pudding:

1. Take 1 Kabocha squash
2. Prepare 2 Eggs
3. Prepare 200 ml Milk
4. Get 30 grams Sugar
5. Prepare 80 ml Heavy cream
6. Prepare 1 dash Vanilla extract

Steps to make For Halloween Easy Whole Kabocha Squash Custard Pudding:

1. Wrap kabocha with plastic wrap and microwave at 600W for 4 minutes.
2. Slice off the top of the kabocha. The part where stem is has a hole so cut below.
3. Cut around the yellow flesh with knife.
4. Remove seeds and hollow out the flesh with spoon. Place the chunks of squash into a heatproof dish for microwaving.
5. Carve a face in the pumpkin skin.
6. Put the dish with kabocha in the microwave 600W for 3 minutes. Allow to cool down.
7. Preheat oven to 340°F/170°C
8. Meanwhile, crack eggs in a bowl, add sugar and stir.
9. Place the softened kabocha and half of the milk into a blender and pulse. Transfer the resulting mixture into a saucepan. Pour the remaining milk into the same blender, blend, and then transfer to the saucepan.
10. Pour the egg mixture, heavy cream and vanilla into the saucepan. Mix over low heat. Pour this mixture into the kabocha.
11. Place kabocha into a heatproof dish and place this on a deep baking tray filled to 3 cm deep with simmering water. Bake in the oven preheated to 340°F/170°C for 35 minutes.
12. Once it cools down, chill in the fridge Enjoy eating the whole pumpkin. You can also eat the skin.

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