The New Way Prepare Recipe For Halloween Rich and Smooth Kabocha Squash Custard Pudding Delicious Simple

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8 ingredients, 13 steps, cooking For Halloween Rich and Smooth Kabocha Squash Custard Pudding

How are you every body, at this time you get cook recipe For Halloween Rich and Smooth Kabocha Squash Custard Pudding with 8 ingredients and 13 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking 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 not appropriate desired, and many others. Immediately, below are 8 ingredients and 13 stages of easy cooking For Halloween Rich and Smooth Kabocha Squash Custard Pudding.

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Ingredients for For Halloween Rich and Smooth Kabocha Squash Custard Pudding

1. It’s : Kabocha squash (with rind, but without seeds).
2. You need : Eggs (medium or large).
3. It’s : Sugar.
4. Prepare : Milk.
5. Prepare : Heavy cream.
6. Prepare : Rum.
7. Prepare : Sugar for the caramel sauce.
8. Prepare : Water for the caramel sauce.

If all ingredients For Halloween Rich and Smooth Kabocha Squash Custard Pudding it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

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Stages Cooking For Halloween Rich and Smooth Kabocha Squash Custard Pudding

1. Preheat the oven to 320°F/160°C. Boil water for the water bath. brqq
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. brqq
3. Keep doing so until sauce turns dark brown. Be patient!! brqq
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. brqq
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. brqq
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. brqq
7. Add the heavy cream to the kabocha purée and mix. brqq
8. Pour the milk in a sauce pan and warm until it's nearly boiling. brqq
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. brqq
10. Pour the egg mixture from step 9 through a strainer into the kabocha purée from step 7 and mix well. brqq
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. brqq
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. brqq
13. Please chill well in the fridge as it will be very soft after baking. brqq
14. Finish and Enjoy.

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