200 grams kabocha squash or other type of squash (or pumpkin)
240 ml unsweetened almond milk (or unsweetened soy milk)
40 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
100% pure maple syrup
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
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. Add sugar and half of the unsweetened almond milk. Blend until smooth
Add the remaining almond milk, eggs, and vanilla extract. Blend at low speed to avoid foam from forming. 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 2 heat-safe ramekins.
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 low and simmer for 25 minutes.
Turn the heat off and check the firmness of the puddings. Most of the top part should be firm with the center a little soft. 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 haven completely chilled. Pour 1-2 tablespoons of pure maple syrup on top of each pudding before serving.
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.
Keywords: Japanese dessert, dessert, pudding, flan, recipe