Recipe of Homemade Cheese & Kabocha Squash Pudding
Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Favorite Cheese & Kabocha Squash Pudding. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cheese & Kabocha Squash Pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheese & Kabocha Squash Pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheese & Kabocha Squash Pudding is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Cheese & Kabocha Squash Pudding using 6 ingredients and 10 steps. Here is how you can achieve it.
I'm all about the delicious mix of cream cheese and kabocha squash. I made a homemade pudding focusing on this flavor.
I don't use caramel. If you feel this isn't sweet enough add just a little condensed milk. You get an even-more milky taste. Change the amount of milk to 260 ml and the sugar to 25 g (other amounts remain the same) for a richer pudding. Make it based on how you feel at the time. Recipe by miyuki12
Ingredients and spices that need to be Make ready to make Cheese & Kabocha Squash Pudding:
- 1 peeled, softened 100 grams Kabocha squash
- 55 grams Cream cheese
- 2 Eggs
- 280 ml ●Milk
- 30 grams ●Sugar
- 4 drops ●Vanilla extract
Instructions to make Cheese & Kabocha Squash Pudding
- Soften the squash by boiling or microwaving. Mix in the cream cheese while still warm.
- Mix together step 1 and the eggs in a blender or food processor. Mix until the squash is smooth and no lumps remain.
- Add the ● ingredients to a pot and heat. Melt the sugar and set aside.
- Gradually add the mixture from step 2 to step 3, while mixing. Send through a strainer once and set aside.
- Place into a steamer and steam for 12 to 15 minutes. If you put a dish towel between the steamer and the lid it'll keep the moisture from falling into the pudding.
- Shake a bit (it's hot, so be careful!) and if the center is mostly stiffened it's done.
- Once cooled, place in the refrigerator. Chill and it's complete.
- If you don't have a steamer, put into the containers and then place into a deep pot. Add just enough water to come up to about half of the container. Cover with a dish towel.
- These can also be made in a rice cooker. It's the same as step 5 (using hot water). Use the quick-cook course for about 7 to 8 minutes. Be sure to check on it to make sure it's not over-steaming.
- Caution: if using a rice cooker and you want to open the lid part-way to check on things, be sure to turn it off first.
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