Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ – OCHIKERON – CREATE EAT HAPPY

Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ – OCHIKERON – CREATE EAT HAPPY

[Music] hi everyone today I’m going to show you how to make Kabota pudding I know you like flans so I hope you like this idea for Halloween and I hope you can try it out let’s make the caramel [Music] first place granulated sugar in a sauce pan Add Water put on the heat and mix by tilting the [Music] pan simmer until the sauce is nicely browned mine took about 2 [Music] minutes pour the sauce into the cake pan before it gets [Music] hard now let’s make Kabota custard wrap Kabota in plastic wrap the microwave at 600 WS for 8 minutes be careful when you remove the plastic wrap scoop out the cupo of Flesh with a spoon and strain through a [Music] strainer you can eat the caboa skin so don’t throw it out add milk in the saucepan which you made the caramel add granulated sugar put on medium until warm just until sugar is melted now beat three eggs in a bowl add vanilla extract if you [Music] like then add the warm milk mixture and mix [Music] well now add the mixture into the Mas [Music] cabota strain through a strainer to make it [Music] smooth pour the mixture of the caramel in the cake pan now preheat the oven [Music] place the cake pan on the baking sheet and pour some hot [Music] water now bake in the oven for 15 minutes [Music] when it’s done place it on the wire wack to cool then cover and put in the fridge until cold then flip it over onto a plate to serve and now it’s done thanks for watching I hope you enjoyed this [Music] tutorial [Music] m [Music] for for hi [Music] fore

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Kabocha melts in your mouth. yummy!!!

Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!

Perfect for Halloween and Thanksgiving 😉

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Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)

Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan

Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk

Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.

Note: You can grease the pan with some oil or butter so the pudding will slip out easily.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_25.html
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#ochikeron #Halloween #Cake

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