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1
Soften the squash by boiling or microwaving.
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2
Mix in the cream cheese while still warm.
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3
Mix together step 1 and the eggs in a blender or food processor.
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4
Mix until the squash is smooth and no lumps remain.
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5
Add the ingredients to a pot and heat.
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6
Melt the sugar and set aside.
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7
Gradually add the mixture from step 2 to step 3, while mixing.
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8
Send through a strainer once and set aside.
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9
Place into a steamer and steam for 12 to 15 minutes.
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10
If you put a dish towel between the steamer and the lid it'll keep the moisture from falling into the pudding.
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11
Shake a bit (it's hot, so be careful!)
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12
and if the center is mostly stiffened it's done.
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13
Once cooled, place in the refrigerator.
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14
Chill and it's complete.
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15
If you don't have a steamer, put into the containers and then place into a deep pot.
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16
Add just enough water to come up to about half of the container.
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17
Cover with a dish towel.
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18
These can also be made in a rice cooker.
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19
It's the same as step 5 (using hot water).
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20
Use the quick-cook course for about 7 to 8 minutes.
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21
Be sure to check on it to make sure it's not over-steaming.
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22
Caution: if using a rice cooker and you want to open the lid part-way to check on things, be sure to turn it off first.
