Recipe: Tasty Custard Pudding Style Kabocha Squash Cake

Custard Pudding Style Kabocha Squash Cake.

You can have Custard Pudding Style Kabocha Squash Cake using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Custard Pudding Style Kabocha Squash Cake

1. Prepare 1 of net weight 250 grams Kabocha squash.
2. You need 200 ml of Milk.
3. You need 2 of Eggs.
4. You need 30 grams of Cake flour.
5. You need 50 grams of Butter.
6. Prepare 70 grams of Sugar.

Custard Pudding Style Kabocha Squash Cake instructions

1. Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft..
2. Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps. Cool down. Meanwhile, melt the butter in a microwave..
3. In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter..
4. Combine Step 3 and the sifted flour..
5. Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340°F/170°C for about 45 minutes..
6. Test by inserting a skewer and if it comes out clean, it’s done..
7. The pie will be pretty soft just after baking. When it cools down, chill in the fridge..