The New Way Serving Recipe Moist Smooth Thick Kabocha Squash Custard Pudding Delicious

Fast cuisine ultimate Moist & Smooth Thick Kabocha Squash Custard Pudding easy, bouncy, practical.

11 ingredients, 13 steps, cooking Moist & Smooth Thick Kabocha Squash Custard Pudding

Hi my mother, now you get prepare recipe Moist & Smooth Thick Kabocha Squash Custard Pudding with 11 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 13 stages of easy cooking Moist & Smooth Thick Kabocha Squash Custard Pudding.

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Ingredients all Moist & Smooth Thick Kabocha Squash Custard Pudding

1. You need : Kabocha squash (peeled).
2. Prepare : ●Sugar.
3. It’s : ●Whole egg.
4. It’s : ●Egg yolk.
5. Prepare : ● Heavy cream (real cream).
6. You need : ●Milk.
7. Prepare : drops ●Vanilla extract.
8. You need : Caramel.
9. You need : Sugar.
10. Prepare : Water.
11. You need : Boiling water.

If all raw materials Moist & Smooth Thick Kabocha Squash Custard Pudding it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

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Step by Step Cooking Moist & Smooth Thick Kabocha Squash Custard Pudding

1. Caramel Sauce: Put the sugar and water in a small pan and set to medium heat. Shake the pan now and again and simmer until the colour darkens. brqq
2. When it becomes this colour, tilt the pan away from you and add the boiling water. Turn off the heat and be careful not to burn yourself! brqq
3. Whilst still hot, pour the caramel sauce into the cocottes and leave to chill in the fridge. brqq
4. Peel the kabocha squash and cut into bitesize pieces. Heat in a microwave at 600W for 5 minutes. brqq
5. When softened, put into a food processor and blend into a smooth paste. Creating a slightly dry paste with the pumpkins is ideal here. brqq
6. Add the ingredients marked with ● in the order that they are shown on the ingredients list. Hold the whisk vertically and gently whisk the ingredients together. brqq
7. Strain the mixture twice. It might take a bit of effort but this is a really important step. brqq
8. Check that the caramel has hardened (if not your caramel will mix in with the custard pudding mixture) and if it has, pour the mixture into the cocottes. brqq
9. Lightly cover the cocottes with aluminum foil and place them on a baking tray. Fill the baking tray 1 cm deep with lukewarm water and cook the custard puddings in the water bath in an oven preheated to 170°C for 35 - 40 minutes. brqq
10. They will rise and come out fluffy. When they are finished cooking, a toothpick inserted into the pudding will come out clean. When you chill them they should sink down a little. brqq
11. The end result I decorated this one with a glazed kabocha squash peel. I boiled the peel with just enough water to cover it, 1 tablespoon of butter and 2 teaspoons of sugar. brqq
12. If you cover the cocottes with aluminium foil the top won't brown so much, so make sure to adjust the bake time according to your oven and check that they are cooked through properly. brqq
13. By the way, my oven cooks things quite quickly. brqq
14. Finish and Enjoy.

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