Kabocha Pumpkin Custard Pudding

It’s a recipe to make custard pudding with Japanese kabocha, which is called kabocha purin. It’s a popular sweet in Japan.

Kabocha Pumpkin Custard Pudding japanese desert recipe

7 oz kabocha, seeds removed and peeled
1 cup milk
1/4 cup heavy cream
4 Tbsp sugar
2 eggs
*For Sauce
4 Tbsp sugar
1 Tbsp water
*whipped cream for topping

How To Make:
Kabocha Pumpkin Custard Pudding japanese desert recipe
Heat 1 Tbsp of water in a sauce pan and 4 Tbsps of sugar in a sauce pan and simmer until the sauce is browned. Pour the sauce into heat resistant small cups or pudding molds. Cut kabocha into small pieces and place in a microwave-safe plate. Cover with plastic wrap and cook in macrowave until softened. Mash and strain kabocha through a strainer to a bowl, using a spatula. Set aside. Put milk in a sauce pan and heat to about 140 degrees F. Dissolve sugar in the milk. Stop the heat. Lightly beat eggs in a large bowl. Mix heavy cream in the egg. Gradually add warm milk in the egg mixture. Add mashed kabocha and mix well. Run the mixture through a strainer to a bowl. Scoop out some bubbles from the surface of the mixture. Pour the mixture into small cups over the sauce. Place the cups ot pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Top with whipped cream.
*Makes 4 – 6 cups

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