Rich Kabocha Squash Caramel Pudding and Ghost Cookies

• 200 grams Kabocha squash (skin, seeds and inner fibrous part removed)
• 2 medium Eggs
• 45 grams Sugar
• 150 ml Heavy cream
• 150 ml Milk
• 10 ml Rum
• 1 see Caramel sauce
• 1 Egg white
• 1 the same amount as the egg white Sugar
• 1 grams Cornstarch

1. Make the caramel sauce.
2. Seeand make in advance.
3. Cut up the kabocha squash and remove the peel, seeds and fibrous insides.
4. Run water over the pieces, put in a microwave-safe container and cover with plastic wrap.
5. Microwave until tender.
6. In a kettle, bring the water that will be used to steam the puddings to a boil.
7. (About 1.5 l)
8. Make the pudding mix.
9. Put all the ingredients except for the caramel sauce in a food processor or blender, and blend until smooth.
10. Strain through a strainer or a fine mesh sieve.
11. The pudding mixture tends to settle on the bottom, so sieve through the nitty remians with a spatula.
12. Distribute the pudding mix in the molds.
13. If you are going to top the puddings with decorations later, put about 1 tablespoon of caramel in each mold before pouring in the pudding mix.
14. Cover each mold with aluminium foil and put into a large pot.
15. Pour boiling water until it reaches halfway up the sides of the molds.
16. Cover the pot with a lid and heat.
17. When the water comes to a boil, turn down to low and steam for 20-25 minutes.
18. If a toothpick inserted in the middle of one of the puddings comes out clean, it's done.
19. If it's not too much trouble, put the bottoms of the molds in ice water to cool down rapidly.
20. That will prevent the puddings from continuing to cook and getting too hard after being removed from heat.
21. When the puddings have cooled down, chill in the refrigerator.
22. Spoon caramel sauce over just before eating.
23. To make the ghost meringue cookies: Put the egg white in a bowl and beat with a handheld electric whisk.
24. Add the sugar and cornstarch and whip rapidly.
25. Whip at high speed until the meringue forms stiff peaks.
26. Turn the speed down to low, and whip until the texture is very fine.
27. Put the meringue in icing bags with a tip (I used an 11 mm tip.)
28. Line a baking sheet with kitchen parchment paper or a silicone sheet, and squeeze out ghost-shaped blobs of meringue.
29. Put the meringues in a preheated 210F/100C oven, and let them bake or dry out for 60 to 80 minutes (depending on how big the cookies are) until crispy and dried out.
30. Peel them off the parchment paper or sheet and cool.
31. Draw on faces with the piping chocolate.
32. These cookies melt with a swoosh in your mouth.
33. Just decorate them as you like.
34. The cookies are sensitive to humidity, so if you're not going to use them right away store them in an airtight container.
35. This is a kabocha squash pudding Mont Blanc.
36. I added kabocha squash cream on top of this pudding.
37. See.
38. FYI: 15cm pan in a steamer for 30-40 minutes.
39. To make the caramel: 50 ml sugar to 25 ml water.

eggs, sugar, cream, milk, caramel sauce, egg, same amount, cornstarch

Taken from cookpad.com/us/recipes/170111-rich-kabocha-squash-caramel-pudding-and-ghost-cookies (may not work)