How to make ★Pumpkin Pudding★Japanese Kabocha~かぼちゃプリン~(EP134)

Posted on Posted in Cakes, treats

Today, I want to share with you how to make pumpkin pudding.

This pumpkin pudding is served in a small pumpkin with flesh still in.

You can have sweet pudding and nutritious pumpkin flesh at the same time!

I use Japanese kabocha squash, but you can use orange pumpkin.

How about cute little pumpkin for your Halloween?

This recipe is not too sweet, so you can add more sugar or drizzle maple syrup or honey to your liking.

The texture is velvety and smooth, natural sweetness from the Japanese kabocha squash is so comfortable.

You can tell this is a guilt free dessert!

Give it a try and let me know how you like it!

Pumpkin Pudding

You can have sweet pudding and nutritious pumpkin flesh at the same time!

I use Japanese kabocha squash, but you can use orange pumpkin.



Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: Japanese
Keyword: asazuke, pickles, japanese pickles, tsukemono,, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, japanese kabocha, japanese sweets, pumpkin, pumpkin pudding
Servings: 3 small pumpkins
Cost: $8

Equipment

  • steamer, oven

Ingredients

  • 2

    large eggs

  • 100 g

    Pumpkin puree

  • ½ cup

    Heavy cream

    120ml

  • 50 g

    50g

    4 tbsp
  • 1 tsp

    vanilla

  • a pinch

    salt

  • 1 tbsp

    rum

  • 4 mini pumpkins 120~150 g each

Instructions

  • Cut tops off pumpkins.
    Scoop out and discard the seeds and fiber around the seeds. 

    Collect the flesh from the upper part and put them in a ramekin.

    Line them on a steamer and steam for 15 mins or until soft. 

    Preheat the oven to 160℃(320℉)



  • Carefully take off the skin from a pumpkin.

    Add in the flesh from ramekin and mush to get a smooth puree.

    I get 100g pumpkin puree. It's OK if you get more or less.



  • Add in sugar while still hot, and whisk until the sugar dissolves. 

    Crack your egg one by one and beat until well mixed.

    Add in salt, vanilla, and rum.

    Pour in heavy cream and mix well.

    Set a sieve on a jag, and pass through the mixture. 

    Pour the mixture into a pumpkin.

    Pour the leftovers to a ramekin.

    Pop in the oven for 15 mins.  Rotate the tray halfway through.

    When the pudding is no longer giggling, it's done.




  • Take out and leave until it comes to room temperature.

    You can serve warm or chill. 

    Chill over night before cut.



Video

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