Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, whole kabocha pudding cake for halloween. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert) Mix granulated sugar and water in a saucepan by tilting the pan. This whole site is amazing, but this Japanese cheesecake looks so freaking good.

Whole Kabocha Pudding Cake for Halloween is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Whole Kabocha Pudding Cake for Halloween is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook whole kabocha pudding cake for halloween using 12 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Whole Kabocha Pudding Cake for Halloween:

1. Make ready 1 whole Kabocha squash
2. Make ready 350 ml Milk or soy milk
3. Prepare 2 Eggs
4. Prepare 75 grams Sugar
5. Take 4 tbsp Cake flour
6. Make ready 30 grams Butter
7. Get 1 tbsp Lemon juice
8. Prepare 1 Vanilla extract
9. Get Caramel
10. Get 3 tbsp Sugar
11. Make ready 2 tbsp Water
12. Make ready 50 ml ★Water

Kabocha squash is less available in the winter; butternut squash may be substituted. Dulce de tres leches, a sweet cake soaked with three kinds of milk, has long been popular. These cupcakes are the easiest way to add sugar, spice and spookiness to your. These easy, festive Halloween cakes will delight friends and family.

Steps to make Whole Kabocha Pudding Cake for Halloween:

1. Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes. If it's still too hard, microwave for longer. If it's too soft, the rind will tear.
2. It's ready when it feels slightly soft when pressed.
3. Remove the plastic wrap. To make the lid, cut horizontally across the kabocha, about 2 cm from the top. Scrape out the innards with a spoon.
4. Throw away the seeds and stringy bits, while saving the rest of the flesh. Take care not to damage the rind.
5. If the flesh is still too firm, re-wrap the kabocha and microwave again.
6. If after removing the flesh, you think it is still too firm, re-wrap and microwave on a microwave-safe plate.
7. I got about 300 g worth of kabocha flesh this time. Blend until smooth using either a strainer or a blender. Whisk the eggs in a bowl.
8. In a pot, heat milk and sugar just enough to melt the sugar and whisk. Take care not to let the pot boil. Pour into a bowl and whisk well.
9. Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract.
10. Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other.
11. Place the kabocha shell in the center of the tinfoil and gently twist two sides like this. Place on a baking sheet. (An oven or microwave ovens works).
12. Preheat the oven to 160°C (320°F). Fill the shell with the prepared kabocha batter, stopping just before the lip of the "bowl." Be careful not to spill!
13. Bake at 160℃ (320°F) for 60 minutes. It's done when an inserted skewer or fork comes out clean. It looks like this when it's done!
14. If it's still undercooked after an hour, bake it for a little longer. If you'd prefer it cold, chill it in the refrigerator. For the caramel, mix water and sugar gently in a pot over low heat.
15. It's getting bubbly! When the bubbles die down and it has turned a nice caramel color, add the remaining ★ water and mix. All done!
16. After you pour the caramel over the cake, it's time to eat!

Our Halloween cakes are spookily good, from haunted house cakes to pumpkin rolls and more. Transfer the bones to the cake. Next, give the whole thing a little heart—literally—with a hard candy. We know Halloween is all about the candy, but that doesn't mean you can't have your cake and eat it, too, with these easy recipes. What's Halloween without a little fake blood and a lot of sugar?

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