Kabocha Squash Custard Pudding (with just 1 egg). From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Halloween is almost here I'm also a competitive eater as a job. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

Try something different for the holidays this year with Butternut squash custard, a delicious, nourishing dessert. · Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple The kabocha should have a chestnut-like texture. If there is too much liquid left in the bottom of the pan I just cooked this wonderful organic kabocha. You can have Kabocha Squash Custard Pudding (with just 1 egg) using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Custard Pudding (with just 1 egg)

You need of Egg.
It's of Sugar.
Prepare of Milk.
You need of Kabocha squash.

I cut it up which a little challenging as it wants to be cut. I know its nothing grand like fruit cake, or apple pie, or buche de noel. But we are talking last minute right, plus a good dessert is a good dessert, and custard pudding, in my book, is always a good dessert to have, regardless the event. Kabocha squash is is that for me- I just can't get enough of it!

Kabocha Squash Custard Pudding (with just 1 egg) step by step

Soften the kabocha squash in a microwave and mash it while it is still hot..
Mix in all of the sugar and the milk a little at a time..
Add the well beaten egg and mix again..
Strain through a sieve. Strain through any kabocha squash that remains in the sieve..
Pour the mixture into the jars or containers you will use and loosely wrap with cling film..
Line an earthenware pot that contains 2 cups of boiling water with aluminium foil and let the jars stand inside. Put a lid of the pot and heat for 2 minutes on a medium heat. Once heated, turn off the heat and leave for a further 15 minutes..
After 15 minutes, remove the jars from the earthenware pot and leave them to cool in the refrigerator to finish..
Here's the finished pudding..

I had never attempted to cook kabocha squash as I had heard a lot of how I want you all to be able to enjoy this god sent vegetable (seriously, it will change your life :P), so I put together a step-by-step tutorial and video to do just that. It should go through with no resistance). Remove from heat, taste and adjust seasoning with the remaining fish sauce and palm sugar as needed. Kabocha squash is a staple of Japanese cuisine. In restaurants, you may have enjoyed it dipped in tempura batter and fried, or slow simmered in hot pots or soups.