Kabocha Squash Custard Pudding (with just 1 egg) – a delicious recipe with Egg, Sugar, Milk, squash. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften the kabocha squash in a microwave and mash it while it is still hot.
2
Mix in all of the sugar and the milk a little at a time.
3
Add the well beaten egg and mix again.
4
Strain through a sieve.
5
Strain through any kabocha squash that remains in the sieve.
6
Pour the mixture into the jars or containers you will use and loosely wrap with cling film.
7
Line an earthenware pot that contains 2 cups of boiling water with aluminium foil and let the jars stand inside.
8
Put a lid of the pot and heat for 2 minutes on a medium heat.
9
Once heated, turn off the heat and leave for a further 15 minutes.
10
After 15 minutes, remove the jars from the earthenware pot and leave them to cool in the refrigerator to finish.
11
Here's the finished pudding.
81
kcal
Calories
4
g
Fat
7
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 Egg, 1 tbsp Sugar, 200 ml Milk, 50 grams Kabocha squash.
Yes, Kabocha Squash Custard Pudding (with just 1 egg) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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