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    How To Make Kabocha Purin (Japanese Pumpkin Pudding Recipe)-Japanese Taste

    How To Make Kabocha Purin (Japanese Pumpkin Pudding Recipe)

    by Mana Sobral

    Kabocha Squash Dessert Autumn Halloween Christmas Make Ahead Vegetarian Winter

    Let's dive into the world of Japanese pumpkin (Kabocha) pudding – that fantastic pumpkin dessert that’s all about blending creamy custard with the sweet, earthy kabocha squash.

    The process starts by taking the kabocha, and they either steam it or roast it to get it all tender and bursting with flavor. Once it’s ready, they mash it up until it’s super smooth, creating that lovely pumpkin base. Meanwhile, in another corner of the kitchen, there’s a mix of eggs, sugar, milk, and a dash of vanilla extract or rum coming together to form that creamy custard. When these two come together, it’s like a flavor explosion – kabocha pudding is born, and it’s the perfect harmony of sweet and creamy.

    How you serve it is pretty flexible too. Sometimes, they make these adorable individual servings that really show off that vibrant orange color. If you want to take it up a notch, you can drizzle caramel sauce on top or add a dollop of whipped cream for that extra indulgence.

    Now, what’s cool about kabocha pudding is that it’s all about the season. It truly shines in the fall when kabocha is at its best, so you’re not just indulging in a delicious dessert; you’re also embracing the flavors of the season.

    But here’s the kicker: kabocha is no slouch in the nutrition department. It’s loaded with vitamins, minerals, and fiber, which means you’re getting a bit of healthy along with your sweet treat.

    Kabocha pudding is a fantastic example of how Japanese culinary creativity can turn simple ingredients into something amazing. Whether you’re enjoying it in autumn or any other time of the year, kabocha pudding is a tasty nod to the deliciousness of Japanese cuisine.

    Overview

    Prep time: 15 mins

    Cook time: 1hr 20mins

    Total time: 1hr 35mins

    Total servings: 4

    Difficulty: Medium

    Ingredients
    • 250g Kabocha Squash
    • 300ml Whole Milk (or your preferred milk)
    • 50g White Sugar
    • 3 Eggs
    • 1 tsp Vanilla Extract
    • 1 Cinnamon Stick
    • 120g White Sugar (for the caramel sauce)
    • 30g Water (for the caramel sauce)
    • 60g Boiling Water (for the caramel sauce)

    Expert's Tip

    Nisshin Smooth Instant Japanese Custard Pudding Mix 55g

    You appear to be a fan of pudding! If that's the case, you shouldn't miss out on the opportunity to try making Japanese custard pudding at home. With Nisshin Smooth Instant Japanese Custard Pudding Mix, you can indulge in delicious Japanese custard pudding in just one hour, using only milk and egg yolks!

    Instructions

    pumpkin pudding ingredients
    1) Gathering the Ingredients & Recipe Prep

    Gather all of the ingredients together.

    Preheat your oven to 325°F (160°C) and lightly grease your ramekins. 

    Note: We are using 2 14oz ramekins for our recipe, but feel free to use whatever you have.

    Taking the seeds out of the kabocha Cutting the skin off of the kabocha
    2) Preparing the Kabocha

    Use a spoon to scoop out the pumpkin seeds and cut off the skin.

    Cut kabocha into smaller pieces placing the kabocha pieces into a steamer steaming the kabocha placing steamed kabocha pieces into a strainer mashing the steamed kabocha
    3) Steaming the Kabocha

    Cut the kabocha into bite-sized pieces and then steam them until soft. This should only take a few minutes. 

    To achieve a smooth texture in the pudding, strain the steamed pumpkin through a strainer or a fine mesh sieve. Then, set it aside.

    adding sugar to a small pot adding water to the sugar boiling the sugar and water together caramel sauce starting to turn amber brown finished caramel sauce pouring the caramel sauce into the ramekins
    4) Making the Caramel Sauce

    Combine sugar and water in a small pot and bring it to a simmer over high heat. Be sure not to stir it during this process.

    Tip: Avoid stirring to prevent sugar from crystallizing, which can cause the caramel sauce to solidify as it cools.

    When it changes from a light gold to a richer golden color and you detect a slightly burnt aroma, remove it from the stove and allow the residual heat to complete the cooking process. Gently pour boiling water into the caramel sauce, then reheat it. This step ensures the caramel sauce becomes smooth.

    Turn off the heat and pour the caramel sauce into ramekins. Place the ramekins in the refrigerator.

    Simmering the milk and cinnamon stick in a pot Adding the pureed kabocha squash into a food processor Adding sugar to the kabocha Adding vanilla extract to the pumpkin Adding in 3 eggs to the pureed kabocha mixture Adding the cinnamon-infused milk to the pudding mixture Straining the kabocha pudding to get rid of any lumps Spooning off any foam from the kabocha mixture
    5) Making the Kabocha Pudding

    Pour milk into a pot, then add the cinnamon stick. Heat the mixture until it's just about to boil, and then take it off the heat.

    In the bowl of a food processor, combine the previously pureed kabocha, along with the sugar and vanilla extract. Process the mixture until it's completely smooth and all the ingredients are well incorporated.

    Once the mixture is smooth, add the eggs and the milk mixture we prepared earlier.

    After preparing the pudding mixture, strain it to remove any unwanted lumps and use a spoon to skim off any foam on the surface.

    Tip: If you don't have a food processor, a blender or hand blender will work just as well.

    Pouring the kabocha pudding mixture into ramekins Covering the ramekins with foil Making small holes in the foil to allow steam to escape Placing the ramekins in a baking tray
    6) Baking the Kabocha Pudding

    Remove the ramekins with the caramel sauce from the fridge and carefully pour the pudding mixture over the caramel sauce, using a spoon to avoid creating holes in the caramel layer.

    Cover the ramekins with foil and make a small hole to allow steam to escape.

    Place the ramekins into a deep pan and fill the pan with hot water (around 130°F, not boiling) until it reaches the same level as the mixture inside the ramekins.

    Position them on the middle rack of the oven and bake for 30 to 50 minutes.

    To allow the caramel sauce to meld with the pudding, let them chill in the fridge for a few hours, or even better, overnight!

    Tip: The baking time may vary depending on your oven and the size of your ramekins, so start checking for doneness around the 30-minute mark to be safe.

    baked and chilled pumpkin pudding Using a knife to loosen the pumpkin pudding Inverting the pumpkin pudding onto a plate Finished pumpkin pudding
    7) Serving the Kabocha Pudding

    You can dive right into the ramekins and discover the hidden caramel sauce while savoring the flavors of the pumpkin pudding!

    Alternatively, you could invert the ramekins onto a plate to reveal the concealed caramel sauce. It's another delightful way to enjoy your pumpkin pudding!

    Gently run a knife along the edges of the ramekins, then flip them over. This Japanese pumpkin pudding makes for a fantastic treat during Halloween or the holiday season! We hope you enjoy it!

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