Simple Way to Make Award-winning Kabocha Squash Custard Pudding (with just 1 egg)

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Many things affect the quality of taste from Kabocha Squash Custard Pudding (with just 1 egg), 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 Kabocha Squash Custard Pudding (with just 1 egg) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Kabocha Squash Custard Pudding (with just 1 egg) using 4 ingredients and 8 steps. Here is how you can achieve it.

This is the kabocha squash version of the earlier Earthenware Pot Custard Pudding recipe. If you increase the number of times you strain the mixture it will become even smoother. For 2-3 pots. Recipe by Ringono recipe

Ingredients and spices that need to be Make ready to make Kabocha Squash Custard Pudding (with just 1 egg):

1. 1 Egg
2. 1 tbsp Sugar
3. 200 ml Milk
4. 50 grams Kabocha squash

Instructions to make to make Kabocha Squash Custard Pudding (with just 1 egg)

1. Soften the kabocha squash in a microwave and mash it while it is still hot.
2. Mix in all of the sugar and the milk a little at a time.
3. Add the well beaten egg and mix again.
4. Strain through a sieve. Strain through any kabocha squash that remains in the sieve.
5. Pour the mixture into the jars or containers you will use and loosely wrap with cling film.
6. Line an earthenware pot that contains 2 cups of boiling water with aluminium foil and let the jars stand inside. Put a lid of the pot and heat for 2 minutes on a medium heat. Once heated, turn off the heat and leave for a further 15 minutes.
7. After 15 minutes, remove the jars from the earthenware pot and leave them to cool in the refrigerator to finish.
8. Here's the finished pudding.

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