pumpkin pudding かぼちゃのプリン 5th February 2024

English below





かぼちゃ 800g (サツマイモを混ぜても美味しかったです)

メープルシロップ/アガペ 大9
ココナッツミルク 400ml
アガアガ 小3.5

豆乳 560ml
葛粉 大3
シナモン 小1.5
バニラ 少々
塩 ふたつまみ



砂糖 大12
水 大6











In this season (early February), pumpkins stored in the basement at the farm
The pumpkins stored in the basement gradually start to go bad.
So we try to consume or preserve pumpkins that are a little sore at a time.
I have come up with another new recipe and I will share it with you.
I thought of another new recipe that I would like to share.

It is so delicious that I have already made it twice.

It may harden differently depending on the type of pumpkin, so make it once and see,
I'm sure it will harden differently depending on the type of pumpkin, so make it the first time and adjust it to your liking after the second time. (Laughs, a little irresponsible)

About 12 servings of pumpkin pudding

800g pumpkin (I also used sweet potatoes in the mix)

9 tablespoons maple syrup/agape
400 ml coconut milk
3.5 small aga-aga

560ml soy milk
3 tablespoons kuzu powder (kuzu is Japanese roots vegetable's flour, you can find "arche" one in bio shop, bit expensive but if you are vegan I recommend to buy it for pudding)
1.5 teaspoons cinnamon
A pinch of vanilla
Pinch of salt


Caramel sauce

12 tablespoons sugar
6 tablespoons water

Steam the pumpkin until a bamboo skewer easily pierces through, then mash with a hand mixer or masher.

Mix maple syrup, coconut milk, and agua agua in a saucepan and let sit for 5 minutes before placing over medium heat. Bring to a boil, then reduce heat to low and simmer for a couple of minutes. Do not let it burn.

Mix the soy milk, kuzu, cinnamon, vanilla, and salt in a separate saucepan and bring to a good boil over medium heat, too.

Combine all ingredients and blend with a hand blender until smooth.

Pour into molds and remove from heat.

Heat the sugar and water in a frying pan over medium heat slowly until it starts to brown.
Do not stir, but turn the pan occasionally to prevent burning.

Meanwhile, bring a pot of water to a boil.

Turn off the heat just before the caramel turns too dark brown, pour the hot water into the pan (be careful, not to let it splash) and spread it to your desired consistency.

Pour over the pudding and refrigerate until cooled to the inside.