Caramel Kabocha Squash Pudding

Caramel Kabocha Squash Pudding

If you use a blender, this recipe is even easier!

Ingredients: 1 18cm diameter round mold worth

For the pudding liquid:
200 ml
Heavy cream
200 ml
130 g
Kabocha squash (net weight)
340 g
Vanilla extract
5 to 6 drops
to taste
For the caramel syrup
50 g
1 tablespoon


1. De-seed the kabocha squash , cut up into bite sized pieces and put in a heatproof container. Cover with plastic wrap and microwave until tender.
2. Mash up the kabocha squash while it's still hot with the back of a fork. Be careful not to burn yourself.
3. Put the eggs and sugar in a bowl and mix well. Add the milk, cream, vanilla essence and cinnamon, and mix again.
4. When everything is mixed well together, add the mashed kabocha squash and mix some more. If you want the pudding to be totally smooth, strain it. The pudding liquid is done.
5. Make the caramel. Put the sugar and water in a small pan and simmer. When it has become caramel colored, pour into the mold while it's still hot.
6. The caramel with harden right away. Once it does, pour the pudding liquid into the mold, and bake in a 170°C oven in a hot water bath for 50 minutes.

Story Behind this Recipe

I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.