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10 ingredients, 16 steps, cooking Rich, Bittersweet Kabocha Pumpkin Custard Pudding

Good Morning my mother, now you can cook recipe Rich, Bittersweet Kabocha Pumpkin Custard Pudding with 10 ingredients and 16 steps. Below this is how to make it, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 16 stages of easy cooking Rich, Bittersweet Kabocha Pumpkin Custard Pudding.

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Ingredients all Rich, Bittersweet Kabocha Pumpkin Custard Pudding

1. Prepare : Custard pudding mixture:.
2. It’s : Kabocha squash pumpkin (1/4).
3. It’s : Sugar.
4. Prepare : Egg (medium).
5. You need : Heavy cream.
6. It’s : Milk.
7. It’s : Caramel:.
8. You need : Sugar.
9. It’s : Water.
10. It’s : Hot water.

If all main ingredients Rich, Bittersweet Kabocha Pumpkin Custard Pudding it’s ready, We’re going into the cooking stage. Below is how to making with easy.

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Step by Step Cooking Rich, Bittersweet Kabocha Pumpkin Custard Pudding

1. Make the caramel sauce. Put the sugar and water in a sauce pan and put over high heat. You will see the sugar is gradually dissolving. Do not stir at this point and keep an eye on the sauce pan. brqq
2. The sugar starts to change its colour. Turn down the heat to low and rotate the pan. When white smoke starts to come out and it becomes fragrant, turn off the heat. brqq
3. After tuning off the heat, the sugar syrup will get dark brown with remaining heat. Add the hot water and be careful because the caramel spits. brqq
4. Cut the pumpkin into large chunks with the skin on and heat in a microwave for 3 minutes. After this it is easier to peel the skin. brqq
5. Peel the skin with a vegetable peeler or knife. brqq
6. Cut into small slices and make sure that you have 300 g of pumpkin flesh. brqq
7. Put the prepared pumpkin into a bowl and heat in a microwave for 3 minutes. Remove from the microwave and mash the pumpkin. Repeat this process three times and you will have a fluffy tender pumpkin mash. Use a spoon to mash roughly. brqq
8. These are all the ingredients. From the left top clockwise, caramel, eggs, milk, pumpkin, sugar, round mold and heavy cream. brqq
9. Put the pumpkin, eggs, sugar, milk and heavy cream into a mixer. Blend for 5 seconds and repeat several times. brqq
10. Strain the custard pudding mixture through a sieve into a bowl. brqq
11. Pour the caramel into a 18-cm mould while still hot and leave to cool. Ladle the custard pudding mixture into the mould. brqq
12. Scrape the rest from the bowl into the mould with a plastic spatula. Set the mould in a baking tray filled with hot water and bake in the oven pre-heated to 170°C or 338°F for 50 minutes. brqq
13. It is ready. Leave to cool slightly after removing from the oven and chill in the fridge. brqq
14. After 3 to 4 hours place large serving plate on top of the pudding and flip over. You need a slightly deep dish so the caramel doesn't overflow. brqq
15. Serve with plenty of caramel for your tea time. brqq
16. There are a lot of process photos but the process itself is easy. Blitz in a mixer and strain the mixture through a sieve. It is easy and quick. brqq
17. Finish and Enjoy.

That’s it method easy cook with fast recipes Rich, Bittersweet Kabocha Pumpkin Custard Pudding, you also do look for more recipes cuisine other interesting on web us, available thousands of various recipes world food and we will continue to add and develop. Starting from cuisine healthy easy, tasty, and nutritious to cuisine fatty, hard, spicy, sweet, salty acid is on our web. Thank you for reading the ultimate recipe Rich, Bittersweet Kabocha Pumpkin Custard Pudding.