Squash smooth pudding



  • 200g squash
  • 50g granulated sugar
  • 2 eggs
  • 150㏄ heavy cream
  • 150㏄ milk
  • 1 whole vanilla beans
  • cinnamon (dash)
  • 1 tsp rum

~Caramel sauce~

  • 50g granulated sugar
  • 2 tsp water
  • *Uses 50 mesh filter net

Serves 2 

80 minutes




1 Make caramel sauce.
 Put granulated sugar in a small pot and heat it over low heat while mixing with a spatula.
 When the water is gone and the sugar melts and begins to burn, add water at once and cover.
 Pour the caramel into the bowl while it is still warm, and when it cool down, cool it in the fridge for a while to harden it.

2 Make squah paste.
 Put the whole squah in the microwave and heat it at 600w for 1 minute.
 *This will make it a little softer and easier to insert a knife.
 Take the squah seeds, cut off the skin, and cut into bite-sized pieces.
 Put it in a heat-resistant bowl, wrap it, and heat it in a microwave oven at 600w for 8 to 10 minutes.
 Strain with a filter net to make a paste.

3 Make egg liquid.
 Mix the eggs in a bowl so that they are cut into pieces.
 *It melts gently so that air bubbles do not enter.
 Add granulated sugar and mix further.

4 Make a vertical cut in the vanilla bean pod and open it, then take the seeds inside with the blade of a knife.
 Add milk, whipped cream, cinnamon and vanilla bean seeds to a small pan, warm until just before boiling and remove from heat.
 Cinnamon tends to get lumpy, so filter it once.
 *If you would like to add more aroma, or if you would like to cook double the amount of pudding, add whole vanilla bean pods in pot and simmer in milk♪

5 While filtering (4), add to the egg solution of (3) and mix each time to make a pudding solution.
 *Mix gently so that it doesn’t foam♪
 Add the pudding liquid little by little to the squah paste in (2) and mix to dissolve the squah paste.
 Add rum and mix roughly, then strain again at the end.

6 Pour the pudding liquid of (5) into the pudding mold of (1) and cover it with aluminum foil.
 Place the pudding mold in a large, deep bakeware, fill it with hot water, and bake it in a water bath preheated to 150℃ for about 40 minutes.
 Let’s chill it in the fridge and eat it♪



In this blog, CHRYSAN & ANTHEMUM introduces recipes on the theme of Japanese food. The concept is easily enjoy, stylish and yummy! I would like to work on researching recipes every day so tha...



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