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Ingredients of Cheese & Kabocha Squash Pudding

You need 1 of peeled, softened 100 grams Kabocha squash.
You need 55 grams of Cream cheese.
Prepare 2 of Eggs.
You need 280 ml of ●Milk.
You need 30 grams of ●Sugar.
Prepare 4 of drops ●Vanilla extract.

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Cheese & Kabocha Squash Pudding instructions

Soften the squash by boiling or microwaving. Mix in the cream cheese while still warm..
Mix together step 1 and the eggs in a blender or food processor. Mix until the squash is smooth and no lumps remain..
Add the ● ingredients to a pot and heat. Melt the sugar and set aside..
Gradually add the mixture from step 2 to step 3, while mixing. Send through a strainer once and set aside..
Place into a steamer and steam for 12 to 15 minutes. If you put a dish towel between the steamer and the lid it'll keep the moisture from falling into the pudding..
Shake a bit (it's hot, so be careful!) and if the center is mostly stiffened it's done..
Once cooled, place in the refrigerator. Chill and it's complete..
If you don't have a steamer, put into the containers and then place into a deep pot. Add just enough water to come up to about half of the container. Cover with a dish towel..
These can also be made in a rice cooker. It's the same as step 5 (using hot water). Use the quick-cook course for about 7 to 8 minutes. Be sure to check on it to make sure it's not over-steaming..
Caution: if using a rice cooker and you want to open the lid part-way to check on things, be sure to turn it off first..

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