How to make Japanese Pumpkin Pudding

My husband likes the old-fashioned firm Japanese pudding, so I made pudding with pumpkins from Samegawa Village, Fukushima.
This is a simple home recipe that uses whole eggs and milk, no heavy cream and no puree.
I used a steamer because the slow heating of the pumpkin brings out the sweetness, but if you’re short on time, it’s easier to use the microwave instead.
Enjoy Japanese pudding with a mild sweetness and a rich pumpkin flavor.

INGREDIENTS: 6 pudding cups (110ml each)

  • 200g pumpkin (squash)
  • 2 eggs
  • 150ml milk
  • 30g cane sugar

 Caramel sauce

  • 40g granulated sugar
  • 1 tablespoon water
  • 1 tablespoon hot water
かぼちゃプリンのレシピ材料

INSTRUCTIONS

STEP
Make caramel sauce
  • Put granulated sugar in a pot and add 1 tablespoon of water to moisten the granulated sugar. Cook over medium heat.
  • When the granulated sugar begins to change color, shake the pan to add caramel color to the entire granulated sugar (do not use a spatula).
  • Turn off the heat and add 1 tablespoon of hot water (be careful not to burn yourself as the sauce will splatter). Bring to a boil again over low heat, and turn off the heat.
  • Pour the caramel into the mold while it is still warm.
STEP
Steam the pumpkin
  • Remove the seeds from the pumpkin with a spoon and cut into 5 cm (2 inch) squares.
  • Pour water into the pot and arrange the pumpkins in a steamer. Cover and cook over medium heat. After boiling and steam comes out, steam for about 15 minutes. (If using a microwave oven, heat at 600W for about 4 minutes until the pumpkin becomes soft.)
  • Remove pumpkin skin.
STEP
Make pudding
  • Add the pumpkin, eggs, and cane sugar to a bowl and mix with a blender. Add cold milk and mix again.
  • Pour the pudding into the mold and cover with aluminum foil.
STEP
Bake in an oven
  • Preheat the oven to 150 ℃ (300 ℉).
  • Place the mold on an oven-safe cooking tray and pour hot water up to 1/3 of the mold.
  • Place on a baking sheet and bake in the oven at 150 ℃ (300 ℉) for about 40 minutes. Shake the pudding and if the entire surface sways evenly, it’s done (if only the center sways, bake a little longer).
  • Remove from heat and chill in the refrigerator for about half a day. Remove the pudding from the mold by putting a butter knife around the mold and serve on a plate.
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