Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy kabocha pudding in a frying pan. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

You can use whatever amount of kabocha you have on hand. If it's too much of a pain, don't worry about it. While the kabocha cubes are steaming, take the kabocha slices and pan fry using olive oil until slightly browned on each side. (salt optional) Set aside.

Easy Kabocha Pudding in a Frying Pan is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Easy Kabocha Pudding in a Frying Pan is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have easy kabocha pudding in a frying pan using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy Kabocha Pudding in a Frying Pan:

1. Make ready 1/2 Kabocha squash
2. Get 3 Eggs
3. Make ready 400 ml Milk
4. Prepare 3 tbsp Sugar
5. Take Caramel sauce:
6. Take 2 tbsp Sugar
7. Take 1 tbsp Water
8. Get 1 tbsp Boiling water

Place the pan in high heat and bring it to boil. Turn down the heat to low. Simmer kabocha until the liquid is almost gone. Serve warm or cold. (I prefer it cold).

Instructions to make Easy Kabocha Pudding in a Frying Pan:

1. Make the caramel sauce. In a non-stick frying pan, simmer the sugar and water over medium heat. (During this time you absolutely must not mix!)
2. When it has turned golden brown and the bubbles are small, turn off the heat and add the hot water. (It will shoot out, so be careful! Be quick!) Pour it into the bottom of the mold.
3. Soften the kabocha in the microwave. Use a food processor or mixer until smooth. If you don't have one, puree the kabocha using another method.
4. Make the pudding mixture. Crack the eggs into a bowl and whisk together. (Not until there are peaks, but just until everything is mixed).
5. Heat milk and sugar over medium heat in the frying pan you used to make the caramel sauce. Don't let it boil. When the sugar has dissolved, remove from heat.
6. Pour the mixture from Step 5 into the bowl from Step 4, and mix it in quickly with a whisk. Preheat the oven to 160°C.
7. Add the kabocha from Step 3 into the mixture from Step 6 and mix. Bubbles will make for an uneven texture, so be gentle here.
8. Pour the mixture from Step 7 into the mold with the caramel in them. Put the mold on a baking pan filled with hot water. Steam bake in the oven preheated to 160°C for 50 minutes.
9. When a toothpick or skewer put into the center comes out clean, it's done! You can eat while it's still hot or after chilling in the refrigerator.
10. This time, the amount of kabocha after taking off the skin was 386 g. If you're not too worried about producing an ultra-smooth texture, you can also just mash the kabocha with the skin as well.

Heat granulated sugar and water in a small pot with medium heat until it turns caramel in color. Put pumpkin in a microwavable dish and cover with plastic rap. How to Cook Kabocha Squash How to Roast Kabocha Squash. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.

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