Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rich kabocha squash caramel pudding and ghost cookies. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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. The ghost cookies are on the right side of the main photo.

To begin with this recipe, we must first 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 that.

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

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

Rich Kabocha Squash Caramel Pudding and Ghost Cookies instructions. 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. Rich Kabocha Squash Caramel Pudding and Ghost Cookies is one of the most favored of recent trending meals on earth.

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.

Run water over the pieces, put in a microwave-safe container and cover with plastic wrap. Rich Kabocha Squash Caramel Pudding and Ghost Cookies is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It's easy, it is quick, it tastes yummy. Rich Kabocha Squash Caramel Pudding and Ghost Cookies is something that I've loved my whole life.

So that is going to wrap this up for this exceptional food rich kabocha squash caramel pudding and ghost cookies recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!