Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, kabocha squash custard pudding (with just 1 egg). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kabocha Squash Custard Pudding (with just 1 egg) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Kabocha Squash Custard Pudding (with just 1 egg) is something which I have loved my whole life.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kabocha squash custard pudding (with just 1 egg) using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Custard Pudding (with just 1 egg):

1. Make ready 1 Egg
2. Take 1 tbsp Sugar
3. Take 200 ml Milk
4. Get 50 grams Kabocha squash

Kabocha squash is is that for me- I just can't get enough of it! 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. 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.

Steps to make Kabocha Squash Custard Pudding (with just 1 egg):

1. Soften the kabocha squash in a microwave and mash it while it is still hot.
2. Mix in all of the sugar and the milk a little at a time.
3. Add the well beaten egg and mix again.
4. Strain through a sieve. Strain through any kabocha squash that remains in the sieve.
5. Pour the mixture into the jars or containers you will use and loosely wrap with cling film.
6. 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.
7. After 15 minutes, remove the jars from the earthenware pot and leave them to cool in the refrigerator to finish.
8. Here's the finished pudding.

Just as I recommend kabocha squash or calabaza pumpkin for Thai pumpkin in sweet coconut cream, I also recommend these same types of squash/pumpkin for this dessert. They have the best texture when steamed and their mild flavor lends itself to Thai desserts very well. Top choice desserts. in Downtown & West End. There's a cult-like following in Vancouver for this hole-in-the-wall counter serving utterly delicious custard-style puddings made from kabocha squash, coconut milk and flavors including strawberry, chocolate and matcha green tea. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.

So that’s going to wrap this up with this exceptional food kabocha squash custard pudding (with just 1 egg) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!