Pumpkin Pudding
https://cookingwithdog.com/recipe/pumpkin-pudding/
Servings
6pieces
Cook Time
50minutes
Servings
6pieces
Cook Time
50minutes
Ingredients
  • 200 g Kabocha SquashJapanese pumpkin, substitute: any type of sweet squash or pumpkin – net weight
  • 200 ml Milk
  • 50 ml Heavy Creamwith 36% fat
  • 40 g Sugar
  • 2 Eggs
  • 1/2 tbsp Rum
  • 1/2-1 tsp Vanilla Extract
  • Maple Syrup
Kitchen Tools
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let’s prepare the kabocha squash, also known as Japanese pumpkin. Using a knife, remove the firm skin. Be careful not to cut yourself.
    		 Let’s prepare the kabocha squash, also known as Japanese pumpkin. Using a knife, remove the firm skin. Be careful not to cut yourself.
  2. Slice the kabocha into 1cm or half inch slices.
    		 Slice the kabocha into 1cm or half inch slices.
  3. Place them into a pot. Pour the water over the kabocha until it is almost covered.
    		 Place them into a pot. Pour the water over the kabocha until it is almost covered.
  4. Turn on the burner and simmer the kabocha until it becomes soft. You can also steam the kabocha instead of simmering.
    		 Turn on the burner and simmer the kabocha until it becomes soft. You can also steam the kabocha instead of simmering.
  5. Strain the kabocha with a mesh strainer.
    		 Strain the kabocha with a mesh strainer.
  6. Place it into a blender. When it is still hot, add the sugar and half of the milk to the blender. Cover and blend the mixture, dissolving the sugar.
    		 Place it into a blender. When it is still hot, add the sugar and half of the milk to the blender. Cover and blend the mixture, dissolving the sugar.
  7. Then, add the rest of the milk, whipping cream, 2 eggs, rum and the vanilla extract. Using a spatula, clean the side of the blender.
    		 Then, add the rest of the milk, whipping cream, 2 eggs, rum and the vanilla extract. Using a spatula, clean the side of the blender.
  8. Pulse or blend at low speed to avoid creating foam.
    		 Pulse or blend at low speed to avoid creating foam.
  9. When it becomes smooth, strain the mixture with a fine mesh strainer. Pour the mixture into a pitcher.
    		 When it becomes smooth, strain the mixture with a fine mesh strainer. Pour the mixture into a pitcher.
  10. Let’s steam the pudding. Pour the egg mixture into 6 custard cups. Remove the foam on the surface with a spoon.
    		 Let’s steam the pudding. Pour the egg mixture into 6 custard cups. Remove the foam on the surface with a spoon.
  11. Turn off the burner and place the cups into a pan of boiling water. The cups should be submerged one third to one half of the way in the water. Cover the cups with aluminum foil.
    		 Turn off the burner and place the cups into a pan of boiling water. The cups should be submerged one third to one half of the way in the water. Cover the cups with aluminum foil.
  12. Place a lid on but leave it slightly off to help avoid overheating. Then, turn on the burner. When it begins to boil again, reduce the heat to low and simmer for 20 to 25 minutes. If it reaches a rolling boil, remove the lid to adjust the temperature.
    		 Place a lid on but leave it slightly off to help avoid overheating. Then, turn on the burner. When it begins to boil again, reduce the heat to low and simmer for 20 to 25 minutes. If it reaches a rolling boil, remove the lid to adjust the temperature.
  13. Let’s check the firmness of the pudding. If the surface is almost firm as shown, cover again with the aluminum foil and the lid. Then, turn off the burner.
    		 Let’s check the firmness of the pudding. If the surface is almost firm as shown, cover again with the aluminum foil and the lid. Then, turn off the burner.
  14. Let it sit for 10 minutes until the pudding is completely firm.
    		 Let it sit for 10 minutes until the pudding is completely firm.
  15. Remove the cups. The light-colored marks on the pudding are leftover foam that hardened on the surface. Let the pudding sit to cool and then make sure to chill it in the fridge.
    		 Remove the cups. The light-colored marks on the pudding are leftover foam that hardened on the surface. Let the pudding sit to cool and then make sure to chill it in the fridge.
  16. Now, the pumpkin pudding is completely chilled. Pour the maple syrup on top and now it’s ready to serve. You can also cover the leftover foam on the surface with whipped cream and then pour over the syrup.
    		 Now, the pumpkin pudding is completely chilled. Pour the maple syrup on top and now it’s ready to serve. You can also cover the leftover foam on the surface with whipped cream and then pour over the syrup.
Recipe Notes

This recipe is less likely to create bubbles or holes in the pudding so adjusting the heat is easy compared to custard pudding.
Steam the egg mixture while it is still hot so that you can reduce the cooking time.
The sweetness of the pudding depends on the type of the pumpkin so adjust the amount of sugar to taste.