Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rich kabocha squash caramel pudding and ghost cookies. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Our keto entrees are sure to satisfy you and your family! Great recipe for Rich Kabocha Squash Caramel Pudding and Ghost Cookies. This is a standby during kabocha squash season. I edited the recipe a bit.

Rich Kabocha Squash Caramel Pudding and Ghost Cookies is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Rich Kabocha Squash Caramel Pudding and Ghost Cookies is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook rich kabocha squash caramel pudding and ghost cookies using 11 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Rich Kabocha Squash Caramel Pudding and Ghost Cookies:

1. Get 200 grams Kabocha squash (skin, seeds and inner fibrous part removed)
2. Prepare 2 medium Eggs
3. Get 45 grams Sugar
4. Prepare 150 ml Heavy cream
5. Prepare 150 ml Milk
6. Prepare 10 ml Rum
7. Get 1 see ■ Caramel sauce
8. Prepare Bonus: Ghost shaped meringue cookies
9. Get 1 Egg white
10. Take 1 the same amount as the egg white Sugar
11. Get 1 grams Cornstarch

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. Before you jump to Rich Kabocha Squash Caramel Pudding and Ghost Cookies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life. Deciding to eat healthily provides great benefits and is becoming a more popular way of life.

Steps to make Rich Kabocha Squash Caramel Pudding and Ghost Cookies:

1. Make the caramel sauce. Seeand make in advance.
2. 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.
3. In a kettle, bring the water that will be used to steam the puddings to a boil. (About 1.5 l)
4. Make the pudding mix. Put all the ingredients except for the caramel sauce in a food processor or blender, and blend until smooth.
5. Strain through a strainer or a fine mesh sieve.
6. The pudding mixture tends to settle on the bottom, so sieve through the nitty remians with a spatula.
7. Distribute the pudding mix in the molds.
8. 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.
9. 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.
10. 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.
11. If a toothpick inserted in the middle of one of the puddings comes out clean, it's done.
12. 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.
13. When the puddings have cooled down, chill in the refrigerator. Spoon caramel sauce over just before eating.
14. 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.
15. Whip at high speed until the meringue forms stiff peaks. Turn the speed down to low, and whip until the texture is very fine.
16. 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.
17. Put the meringues in a preheated 210°F/100°C 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.
18. Peel them off the parchment paper or sheet and cool. Draw on faces with the piping chocolate.
19. These cookies melt with a swoosh in your mouth. Just decorate them as you like.
20. The cookies are sensitive to humidity, so if you're not going to use them right away store them in an airtight container.
21. This is a kabocha squash pudding Mont Blanc. I added kabocha squash cream on top of this pudding. See.
22. FYI: 15cm pan in a steamer for 30-40 minutes. To make the caramel: 50 ml sugar to 25 ml water.

Before you jump to Rich Kabocha Squash Caramel Pudding and Ghost Cookies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life. Deciding to eat healthily provides great benefits and is becoming a more popular way of life. Rich Kabocha Squash Caramel Pudding and Ghost Cookies Hey everyone, this time we will give you rich kabocha squash caramel pudding and ghost cookies recipes of dishes which might be easy to understand. We'll share with you the recipes that you're in search of. I've made it many instances and it is so delicious that you simply guys will find it irresistible.

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