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
- Make the caramel sauce.
- Seeand make in advance.
- Cut up the kabocha squash and remove the peel, seeds and fibrous insides.
- Run water over the pieces, put in a microwave-safe container and cover with plastic wrap.
- Microwave until tender.
- In a kettle, bring the water that will be used to steam the puddings to a boil.
- (About 1.5 l)
- Make the pudding mix.
- Put all the ingredients except for the caramel sauce in a food processor or blender, and blend until smooth.
- Strain through a strainer or a fine mesh sieve.
- The pudding mixture tends to settle on the bottom, so sieve through the nitty remians with a spatula.
- Distribute the pudding mix in the molds.
- 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.
- Cover each mold with aluminium foil and put into a large pot.
- Pour boiling water until it reaches halfway up the sides of the molds.
- Cover the pot with a lid and heat.
- When the water comes to a boil, turn down to low and steam for 20-25 minutes.
- If a toothpick inserted in the middle of one of the puddings comes out clean, it's done.
- If it's not too much trouble, put the bottoms of the molds in ice water to cool down rapidly.
- That will prevent the puddings from continuing to cook and getting too hard after being removed from heat.
- When the puddings have cooled down, chill in the refrigerator.
- Spoon caramel sauce over just before eating.
- To make the ghost meringue cookies: Put the egg white in a bowl and beat with a handheld electric whisk.
- Add the sugar and cornstarch and whip rapidly.
- Whip at high speed until the meringue forms stiff peaks.
- Turn the speed down to low, and whip until the texture is very fine.
- Put the meringue in icing bags with a tip (I used an 11 mm tip.)
- Line a baking sheet with kitchen parchment paper or a silicone sheet, and squeeze out ghost-shaped blobs of meringue.
- 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.
- Peel them off the parchment paper or sheet and cool.
- Draw on faces with the piping chocolate.
- These cookies melt with a swoosh in your mouth.
- Just decorate them as you like.
- The cookies are sensitive to humidity, so if you're not going to use them right away store them in an airtight container.
- This is a kabocha squash pudding Mont Blanc.
- I added kabocha squash cream on top of this pudding.
- See.
- FYI: 15cm pan in a steamer for 30-40 minutes.
- 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)