Recipe of Award-winning Rich Kabocha Squash Caramel Pudding and Ghost Cookies
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Rich Kabocha Squash Caramel Pudding and Ghost Cookies. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rich Kabocha Squash Caramel Pudding and Ghost Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich Kabocha Squash Caramel Pudding and Ghost Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rich Kabocha Squash Caramel Pudding and Ghost Cookies is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Rich Kabocha Squash Caramel Pudding and Ghost Cookies using 11 ingredients and 22 steps. Here is how you can achieve it.
This is a standby during kabocha squash season. I edited the recipe a bit. The ghost cookies are on the right side of the main photo. The cookie on the left is store bought. If the heat is too strong when you steam the pudding, the texture will become bubbly and rough, so be sure to steam them over low heat. You can also bake the puddings in an oven. Preheat the oven to 320°F/160°C, fill a baking tray with boiling water, put the puddings in it and bake for 20-30 minutes. For 6 pudding cups worth. Recipe by La Land
Ingredients and spices that need to be Take to make Rich Kabocha Squash Caramel Pudding and Ghost Cookies:
- 200 grams Kabocha squash (skin, seeds and inner fibrous part removed)
- 2 medium Eggs
- 45 grams Sugar
- 150 ml Heavy cream
- 150 ml Milk
- 10 ml Rum
- 1 see ■ Caramel sauce
- Bonus: Ghost shaped meringue cookies
- 1 Egg white
- 1 the same amount as the egg white Sugar
- 1 grams Cornstarch
Instructions to make to make Rich Kabocha Squash Caramel Pudding and Ghost Cookies
- Make the caramel sauce. Seeand make in advance.
- Cut up the kabocha squash and remove the peel, seeds and fibrous insides. Run water over the pieces, put in a microwave-safe container and cover with plastic wrap. Microwave until tender.
- In a kettle, bring the water that will be used to steam the puddings to a boil. (About 1.5 l)
- Make the pudding mix. Put all the ingredients except for the caramel sauce in a food processor or blender, and blend until smooth.
- Strain through a strainer or a fine mesh sieve.
- The pudding mixture tends to settle on the bottom, so sieve through the nitty remians with a spatula.
- Distribute the pudding mix in the molds.
- If you are going to top the puddings with decorations later, put about 1 tablespoon of caramel in each mold before pouring in the pudding mix.
- Cover each mold with aluminium foil and put into a large pot. Pour boiling water until it reaches halfway up the sides of the molds.
- Cover the pot with a lid and heat. When the water comes to a boil, turn down to low and steam for 20-25 minutes.
- If a toothpick inserted in the middle of one of the puddings comes out clean, it's done.
- If it's not too much trouble, put the bottoms of the molds in ice water to cool down rapidly. That will prevent the puddings from continuing to cook and getting too hard after being removed from heat.
- When the puddings have cooled down, chill in the refrigerator. Spoon caramel sauce over just before eating.
- To make the ghost meringue cookies: Put the egg white in a bowl and beat with a handheld electric whisk. Add the sugar and cornstarch and whip rapidly.
- Whip at high speed until the meringue forms stiff peaks. Turn the speed down to low, and whip until the texture is very fine.
- Put the meringue in icing bags with a tip (I used an 11 mm tip.) Line a baking sheet with kitchen parchment paper or a silicone sheet, and squeeze out ghost-shaped blobs of meringue.
- Put the meringues in a preheated 210°F/100°C oven, and let them bake or dry out for 60 to 80 minutes (depending on how big the cookies are) until crispy and dried out.
- Peel them off the parchment paper or sheet and cool. Draw on faces with the piping chocolate.
- These cookies melt with a swoosh in your mouth. Just decorate them as you like.
- The cookies are sensitive to humidity, so if you're not going to use them right away store them in an airtight container.
- This is a kabocha squash pudding Mont Blanc. I added kabocha squash cream on top of this pudding. See.
- FYI: 15cm pan in a steamer for 30-40 minutes. To make the caramel: 50 ml sugar to 25 ml water.
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