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Rich Kabocha Squash Puddings
Rich Kabocha Squash Puddings

Before you jump to Rich Kabocha Squash Puddings recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

A lot of us have been conditioned to believe that comfort foods are bad and are to be avoided. However, if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that basically can improve your moods when you consume them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

Your mood could actually be helped by green tea. You just knew green tea had to be included in this article, right? Green tea has been found to be chock-full of an amino acid referred to as L-theanine. Studies have discovered that this amino acid actually induces brain waves. This helps improve your mental energy while at the same time relaxing the rest of your body. You already knew green tea could help you feel better. Now you know green tea can help improve your mood as well!

So you see, you don’t have to turn to junk food or foods that are not good for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to rich kabocha squash puddings recipe. To make rich kabocha squash puddings you only need 8 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Rich Kabocha Squash Puddings:
  1. Use 250 grams de-seeded and peeled Kabocha squash
  2. Use 2 Eggs
  3. Provide 100 ml Milk (low-fat is ok)
  4. Take 100 ml Heavy cream (or whipped cream)
  5. Use 4 tbsp Honey
  6. Prepare 1 1/2 tbsp Cornstarch
  7. Get 60 grams ★Sugar
  8. Take 2 tbsp ★Water
Instructions to make Rich Kabocha Squash Puddings:
  1. Microwave the kabocha until tender, and take off the peel. Preheat the oven to 340F/170C.
  2. Make the caramel sauce. Put the ★ sugar and 1 tablespoon of water in a small pan. Heat until golden brown, turn the heat off, and add the rest of the water.
  3. When you are making the caramel, don't use a spatula to mix, swirl the pan instead. The sauce may bubble over when you add the water. Please be careful not to burn yourself.
  4. Pour the caramel sauce into small pudding molds or ramekins. I used 8 pudding molds.
  5. Put all the ingredients except for the ★ ones into a blender, and puree.
  6. Pour the mixture from Step 5 into the pudding molds. Put the molds on a baking sheet that's the right size, add 1 cm of boiling water to the pan, and bake in the oven.
  7. Bake in the preheated oven for about 25 minutes. The cooking time varies depending on how big your molds are and your oven.
  8. When the puddings are set, cool down and then chill in the refrigerator. Optionally, decorate with whipped cream and other garnishes.
  9. These are quite rich puddings with a pronounced kabocha squash flavor. You can also make a delicious sweet potato version, replacing the kabocha squash in this recipe.
  10. I floated cookies on top of the kabocha squash pudding. The cookies get nice and moist. I recommend this version too.
  11. If you get very dense and floury kabocha squash, add about 30 to 50 ml more milk.

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