Steps to Make Perfect For Halloween Rich and Smooth Kabocha Squash Custard Pudding

For Halloween Rich and Smooth Kabocha Squash Custard Pudding.

To get started with this recipe, we have to first prepare a few components. You can cook for halloween rich and smooth kabocha squash custard pudding using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make For Halloween Rich and Smooth Kabocha Squash Custard Pudding:

1. Take 250 grams of Kabocha squash (with rind, but without seeds).
2. Take 2 of Eggs (medium or large).
3. Make ready 50 grams of Sugar.
4. Prepare 200 ml of Milk.
5. Take 100 ml of Heavy cream.
6. Prepare 1 tbsp of Rum.
7. Get 40 grams of Sugar for the caramel sauce.
8. Prepare 1 1/2 tsp of Water for the caramel sauce.

Instructions to make For Halloween Rich and Smooth Kabocha Squash Custard Pudding:

1. Preheat the oven to 320°F/160°C. Boil water for the water bath..
2. Meanwhile make the caramel sauce. Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat. Shake the pan occasionally as the edges begin to change color..
3. Keep doing so until sauce turns dark brown. Be patient!!.
4. Once the liquid is a nice dark brown, remove from the heat. Pour in an oven-safe dish. It doesn’t matter if it doesn't coat the bottom evenly..
5. Cut the kabocha into 3cm cubes with the rind still attached. Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes..
6. To purée the kabocha, remove the rind by scooping the flesh with a spoon, then press the flesh through a finely meshed strainer with a wooden spatula. It might seem like a bit of a hassle, but this produces a smooth texture..
7. Add the heavy cream to the kabocha purée and mix..
8. Pour the milk in a sauce pan and warm until it's nearly boiling..
9. Crack the eggs into another bowl. Add the sugar and beat with a whisk. Then gently pour the milk from step 8 little by little into the mixture and stir. Also add rum to taste..
10. Pour the egg mixture from step 9 through a strainer into the kabocha purée from step 7 and mix well..
11. Transfer the custard mixture from step 10 into the dish with the caramel sauce. Place this dish in a baking tray filled half-way up with simmering water. Bake in preheated 320°F/160°C oven for about 40 minutes..
12. You can also pour custard mixture through strainer in step 11. It gives greater smoothness. If the kabocha puree blocks the strainer, try stirring with a spoon..
13. Please chill well in the fridge as it will be very soft after baking..

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