-
1
I've also written in Story Behind this Recipe, but make sure to use ready made pudding mix that needs some heating to form.
-
2
The kind I used is seen on the left-hand side in this photo.
-
3
I used frozen kabocha squash, but of course, you can use fresh ones too.
-
4
Heat it in the microwave to soften.
-
5
Put all ingredients (peeled kabocha, milk, egg yolk, and pudding mix) into the blender and blend.
-
6
Transfer the mixture into a pan and heat over medium heat.
-
7
Stir well with a spatula as you cook.
-
8
When it boils, turn the heat to low.
-
9
Heat for another 1 minutes.
-
10
It's done when the mixture is thickened.
-
11
The mixture hardens quickly once it touches the edge of the pan, so don't forget to mix well.
-
12
Pour into pudding cups or a tupperware box and chill in the fridge to harden.
-
13
It will be ready in an hour, but I recommend to chill for over 2 hours.
-
14
[Tips:] For an even smooth result, pass the mixture through a sieve when pouring into the pan.
-
15
It tastes delicious as it is, but it's also nice to serve with caramel sauce and whipped cream.
-
16
Make sure to pour the caramel sauce right before serving.
