Kabocha Custard Pudding recipe - ingredients, nutrition and when to eat it
This smooth dessert is made by mixing kabocha squash with milk and eggs and gently cooking until set.
This smooth dessert is made by mixing kabocha squash with milk and eggs and gently cooking until set. Its subtle sweetness and silky texture make it a lovely treat after a meal or in the afternoon.
Snacks & desserts · 50 minutes to cook
Nutrition (per 245g serving): 229.2 kcal · protein 10.2g · carbohydrate 30.7g · fat 8g · sodium 102.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mash the kabocha while it’s hot to keep lumps to a minimum.
Tips: Keep the heat low; boiling water can cause holes to form on the pudding’s surface.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Milk — 80 ml
- Egg — 1 pc
- Sugar — 1 Tbsp
- Vanilla extract — 0.3 tsp