Description
A Japanese style pumpkin pudding that’s eggy, sweet, and creamy. Only 6 ingredients are needed to make this iconic Japanese dessert!
Ingredients
Scale
- 150 grams kabocha squash, peeled (other type of squash or canned pumpkin puree also work)
- 1 gelatin packet (8g)
- 260ml cold milk, unsweetened almond milk, or unsweetened soy milk
- 1/4 cup (50 g) granulated sugar
- 2 large egg, whisked
- 1 teaspoon vanilla extract
- 100% pure maple syrup
Instructions
- Place the kabocha squash on a cutting board and cut the rind using a knife. Remove the seeds by scooping them out with a spoon. If you are using pumpkin puree, start at step 6.
- Slice the kabocha squash into 1/2-inch thick pieces and put them in a small pot. Add enough water to cover the pieces and bring to a boil. Lower the heat and simmer for 5-7, or until the kabocha squash is tender.
- Drain and transfer the kabocha squash to a blender and add the sugar.
- Dissolve the gelatin powder with the milk, let stand for 1 minute, and add to the blender. Blend on low for a few seconds until the kabocha is smooth.
- Add the eggs and vanilla extract and blend at low speed to avoid foam from forming.
- IF YOU ARE USING PUMPKIN PUREE: Dissolve the gelatin powder with the milk, let stand for 1 minute. Meanwhile, put the pumpkin puree and sugar in a bowl, stir, and microwave on high for 30 seconds. Stir in the milk and gelatin mix and add it to the pumpkin and sugar. Stir in the eggs and vanilla extract and combine well until the mixture is smooth.
- Place a strainer over a bowl and slowly pour the mixture through it. You may need to gently shake the strainer to help the liquid seep through. You can also use the back of a spoon to gently swirl the mixture so it strains better.
- Get rid of the unblended bits left in the strainer. Divide the mixture among two 4-ounce heat-safe ramekins or 4 smaller ones.
- Place a deep pan or pot over a burner and put the ramekins inside. Pour enough water in the deep pan (or pot) to cover 1/3 of the ramekins. Cover the deep pan (or pot) with aluminum foil and put lid on, leaving it slightly opened to let out the steam.
- Turn the heat on and bring the water to a boil. When the water is boiling, turn the heat to a bubbling simmer and steam for 25 minutes.
- Turn the heat off and check the firmness of the puddings. The texture should be a little firm but still creamy like pudding (it’s not supposed to be jiggly). Put the foil back on and let sit for 10 minutes.
** If the puddings look like they haven’t set, steam for an additional 5 minutes and check again. - Cool the puddings in the fridge until they have completely chilled. Pour 1-2 tablespoons of pure maple syrup on top of each pudding before serving.
Notes
The pumpkin puddings will last in the fridge, covered with cling wrap, for up to 2 days. They taste best when served on the same day.
Optional step – you can line the pan or pot with a kitchen towel or paper towel to prevent the dishes from moving. If you decide to do this, make sure there are no edges sticking out to avoid any potential fire hazards.
Nutrition
- Serving Size:
- Calories: 272
- Sugar: 34.7 g
- Sodium: 172.1 mg
- Fat: 6.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
