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Rich Kabocha Squash Puddings
Rich Kabocha Squash Puddings

Before you jump to Rich Kabocha Squash Puddings recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

In general, people have been taught to believe that “comfort” foods are terrible for the body and need to be avoided. Sometimes, if your comfort food is a sugary food or another junk food, this holds true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. There are several foods that really can boost your moods when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, would you believe, are terrific for helping you battle depression. You should see to it, though, that what you make includes the egg yolk. The egg yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, specifically the yolks, are full of B vitamins. The B vitamin family can be terrific for lifting up your mood. This is because these vitamins help your neural transmitters–the parts of your brain that affect your mood–work better. Try eating a few eggs to cheer up!

See, you don’t need to eat all that junk food when you are wanting to feel better! Test out these suggestions instead!

We hope you got insight from reading it, now let’s go back to rich kabocha squash puddings recipe. To cook rich kabocha squash puddings you need 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Rich Kabocha Squash Puddings:
  1. Get 250 grams de-seeded and peeled Kabocha squash
  2. Take 2 Eggs
  3. Use 100 ml Milk (low-fat is ok)
  4. You need 100 ml Heavy cream (or whipped cream)
  5. Get 4 tbsp Honey
  6. Take 1 1/2 tbsp Cornstarch
  7. Take 60 grams ★Sugar
  8. Prepare 2 tbsp ★Water
Steps to make Rich Kabocha Squash Puddings:
  1. Microwave the kabocha until tender, and take off the peel. Preheat the oven to 340F/170C.
  2. Make the caramel sauce. Put the ★ sugar and 1 tablespoon of water in a small pan. Heat until golden brown, turn the heat off, and add the rest of the water.
  3. When you are making the caramel, don't use a spatula to mix, swirl the pan instead. The sauce may bubble over when you add the water. Please be careful not to burn yourself.
  4. Pour the caramel sauce into small pudding molds or ramekins. I used 8 pudding molds.
  5. Put all the ingredients except for the ★ ones into a blender, and puree.
  6. Pour the mixture from Step 5 into the pudding molds. Put the molds on a baking sheet that's the right size, add 1 cm of boiling water to the pan, and bake in the oven.
  7. Bake in the preheated oven for about 25 minutes. The cooking time varies depending on how big your molds are and your oven.
  8. When the puddings are set, cool down and then chill in the refrigerator. Optionally, decorate with whipped cream and other garnishes.
  9. These are quite rich puddings with a pronounced kabocha squash flavor. You can also make a delicious sweet potato version, replacing the kabocha squash in this recipe.
  10. I floated cookies on top of the kabocha squash pudding. The cookies get nice and moist. I recommend this version too.
  11. If you get very dense and floury kabocha squash, add about 30 to 50 ml more milk.

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