Cheese & Kabocha Squash Pudding

Cheese & Kabocha Squash Pudding

A custard pudding a delicious combination of cream cheese and kabocha squash.

Ingredients: makes 6 - 7 small cocottes

Kabocha squash
Peeled, softened 100 g
Cream cheese
55 g (if using the Kiri brand, 3 blocks (18 g x 3)
280 ml
30 g
●Vanilla extract
3-4 drops


1. Soften the squash by boiling or microwaving. Mix in the cream cheese while still warm.
2. Mix together step 1 and the eggs in a blender or food processor. Mix until the squash is smooth and no lumps remain.
3. Add the ● ingredients to a pot and heat. Melt the sugar and set aside.
4. Gradually add the mixture from step 2 to step 3, while mixing. Send through a strainer once and set aside.
5. 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.
6. Shake a bit (it's hot, so be careful!) and if the center is mostly stiffened it's done.
7. Once cooled, place in the refrigerator. Chill and it's complete.
8. 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.
9. 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.
10. 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.

Story Behind this Recipe

I'm all about the delicious mix of cream cheese and kabocha squash. I made a homemade pudding focusing on this flavor.