Extremely Simple & Really Delicious Kabocha Pudding

1. 1

   Make the caramel first.

2. 2

   Place the sugar and water into a small white container, and caramelize in the microwave while keeping an eye on it.

3. 3

   Keep close watch over it after the 2.5 minute mark.

4. 4

   Pour the finished caramel into a pudding mold while it is still hot (18cm round mold), and the prep work is done.

5. 5

   There is no need to spread it out equally.

6. 6

   Remove the flesh from the kabocha, slice of its thick skin, cut into 2cm cubes, wrap in plastic wrap, and microwave until soft (about 5 minutes).

7. 7

   Add the kabocha from Step 3, along with the milk, sugar, and [A] into a food processor, and blend until smooth (2-3 minutes).

8. 8

   The sugar will dissolve easily from the heat of the kabocha.

9. 9

   Once it has become a smooth cream, add cream, eggs, [B], and pulse in 10 second intervals 3 times.

10. 10

    Now the pudding mixture is done.

11. 11

    Pour the mixture directly from the food processor, using a strainer, into the pan with the caramel from Step 2.

12. 12

    This reduces washing.

13. 13

    Preheat an oven to 340F/170C, and bake submerged in a pan of hot water for 40-50 minutes.

14. 14

    It is done once you poke it with a toothpick and it comes out clean.

15. 15

    Let it cool, chill in the fridge, flip it onto a large dish, and it is done.

16. 16

    There will be a lot of caramel left on the bottom, so spoon over the pudding as much of it as you can.

* Per serving · 4 servings · Values may vary.