Instead of using the custard cups, you can use ramekins for crème brulee :) The steaming time is likely to change. To check if it is ready, pierce the pudding with a bamboo stick.
I tried this recipe just now, it is delicious and easy to make! I added a pinch of sugar to bring out the sweetness of Kabocha squash and maple syrup. Thank you, Chef and Francis!! Arigatou ^_^
I just bought 2 medium sized kombucha squash today to try. Love pumpkin so thought I would try something new. Mine are a very dark red. Beautiful. Thank you for this great recipe.
I made it twice, the first time I used the pot, it turned out over cooked, the 2nd time I tried water bath in the oven, then it was good. Love it, taste sooooo good, will try for Xmas dinner as a hot desert. A good way to get rid off the top bubbles us a blow torch.
Depends what type. This and other egg-based puddings in Japan are like flan or creme caramel. They are soft and smooth textured (if made well), with a rich flavor from the eggs and cream. There are also other more stable puddings sold that are set with agar or gelatin, these tend to have a more rubbery, gel-like texture.
Francis seems very excited about that pudding :-) Also I love how your upload coincides with Canadian Thanksgiving. Maybe I'll try making this tomorrow, it seems like a refreshing substitute to the traditional pumpkin pie!
I noticed the pumpkin at the back counter changed at the end of the video, and had to go back to see when it replaced the decoration with the blinking light! Chef is always great with the details. I still remember that there was an older video where a decoration at the back also moved throughout the video XD
This pumpkin pudding/custard looks absolutely delicious!!! Thank you so much for sharing your recipes with all of us. I've noticed that the type of sugar that you use looks different than the types that I have seen where I live in California, USA, so I tried to learn about the types of sugars that are commonly used in Japan. Now, I'm just guessing here based on the beautiful appearance of the sugar that you use, but is it kibisato sugar or maybe sanonto sugar or perhaps one of the other varieties? I'm always intrigued and curious about new ingredients! Thank you so much!!! ❤️
If you want to remove the pudding from the cups, coat the inside with butter and add caramel to the bottom before pouring the egg mixture :) This pumpkin pudding is as firm as our custard pudding. watch?v=N6JZx86OyXM
use a blowtorch to remove foam. the direct fire will cause the air in the foam to escape. especially useful to make sure you dont have bubbles on top of many custard like desserts.
i made this receipe !! OMG sooooo goood !!! thanks aloot ! however i skipped the rum, and substituted the cream with butter milk. kono reshipi tsukutta bakarai de, sogoku oishii desu ! oshiete kureta arigatou !
wow this looks amazing. I wanted to ask if it would be possible to make this using the type of ramekins you use when making Crème Brulee? (they are wider and slightly shorter). as I do not have the type of dish used in the video. Thank you for any advice, and as always your videos are an inspiration.
I feel like canned pumpkin has more liquid in it then fresh pumpkin, but you could substitute the kabocha for a baking pumpkin (regular pumpkin although it tends to be slightly smaller (not the super tiny ones though)).
Omg i just love these videos. I also love to see all the utensils being used. Since i live in Singapore, i have Diaso and sometimes buy the cute utensils for cooking!! Anyways can't wait for next video!!!Gohan!!!!
Chef looks so cute with that scarf! And I love the decorations. This recipe looks so easy and yummy, I did not think about making pudding like this on a stove, only the oven. That is very simple and cool. Since this is a recipe that I could probably substitute American sugar pumpkin for the kabocha squash, is it possible to use American sugar pumpkin instead of kabocha for other recipes? Like savory ones? That would be interesting to know.
I made your pumpkin potage last week. It was gorgeous!!! Definitely going to make this!!! Diet fail!!! Please please do a recipe for oven baked curry pan
We usually get fresh pumpkins grown in the yard, and I make homemade puree with them every fall. Can I use said puree for this recipe, or do I absolutely have to use the process shown with whole pumpkin?
Some grocery stores will have different types of squash available at around this time. Look for them in the produce area - I found mine at Ralph's near the bananas and potatoes yesterday for $0.99/lbs.
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If you use canned pumpkin puree, you can skip the blender part. Chef recommends heating the puree and milk to dissolve the sugar :)
Instead of using the custard cups, you can use ramekins for crème brulee :) The steaming time is likely to change. To check if it is ready, pierce the pudding with a bamboo stick.
The rum is optional. If you want to add extra flavor, try cinnamon :)
Props to Francis that just stands there with his mouth watering :P indeed he really deserves some love ^_^
I tried this recipe just now, it is delicious and easy to make! I added a pinch of sugar to bring out the sweetness of Kabocha squash and maple syrup. Thank you, Chef and Francis!! Arigatou ^_^
I love how the doggy whimpered at the end. He always wants to try the food!
I just bought 2 medium sized kombucha squash today to try. Love pumpkin so thought I would try something new. Mine are a very dark red. Beautiful. Thank you for this great recipe.
I made it twice, the first time I used the pot, it turned out over cooked, the 2nd time I tried water bath in the oven, then it was good. Love it, taste sooooo good, will try for Xmas dinner as a hot desert. A good way to get rid off the top bubbles us a blow torch.
The scarf that Chef and Francis are wearing are fabulous!
Chef is just the cutest person ever created!
This recipe looks perfect! I can't wait to try it! The scarves that both Chef and Francis have are super cute and festive~
You can use a regular pumpkin instead but adjust the amount of sugar to taste :)
Depends what type. This and other egg-based puddings in Japan are like flan or creme caramel. They are soft and smooth textured (if made well), with a rich flavor from the eggs and cream. There are also other more stable puddings sold that are set with agar or gelatin, these tend to have a more rubbery, gel-like texture.
Francis seems very excited about that pudding :-) Also I love how your upload coincides with Canadian Thanksgiving. Maybe I'll try making this tomorrow, it seems like a refreshing substitute to the traditional pumpkin pie!
Almond or rice milk can probably be used instead :)
I have pumpkin puree from scratch made already want to try this ^^ yummy Fall is the most wonderful time of the year.
Yes! Using room temperature milk will help dissolve the sugar. You can also use hot milk. It will shorten the steaming time :)
It will probably take 2 to 3 hours to chill the pudding in the fridge :)
Is it necessary to use rum?
Great recipe and demonstration! Your dog is very cute too!
Omg the chef is so adorable. And thr pudding looks amazing especially with the maple syrup
I noticed the pumpkin at the back counter changed at the end of the video, and had to go back to see when it replaced the decoration with the blinking light!
Chef is always great with the details. I still remember that there was an older video where a decoration at the back also moved throughout the video XD
This pumpkin pudding/custard looks absolutely delicious!!! Thank you so much for sharing your recipes with all of us. I've noticed that the type of sugar that you use looks different than the types that I have seen where I live in California, USA, so I tried to learn about the types of sugars that are commonly used in Japan. Now, I'm just guessing here based on the beautiful appearance of the sugar that you use, but is it kibisato sugar or maybe sanonto sugar or perhaps one of the other varieties? I'm always intrigued and curious about new ingredients! Thank you so much!!! ❤️
If you want to remove the pudding from the cups, coat the inside with butter and add caramel to the bottom before pouring the egg mixture :) This pumpkin pudding is as firm as our custard pudding. watch?v=N6JZx86OyXM
use a blowtorch to remove foam. the direct fire will cause the air in the foam to escape. especially useful to make sure you dont have bubbles on top of many custard like desserts.
Pour hot water in a baking tray and place the custard cups in it. Then, place the tray in your oven to steam the pudding :)
nice and easy recipe😋👌Thank you!
Yes. You can use sweet potato instead of the pumpkin :)
I think I'm addicted to this show! :) Love all the videos- keep up the great work!
Kabocha is my favorite squash! It makes the best soup, but I have never tried it in a dessert.
I love seeing these videos in my inbox, because I always have a good day after I watch them. They're like a good-luck charm.
You guys should really release a DVD or a cook book, I would buy it in a heartbeat. Keep up the great work!
Well I made this yesterday and followed the recipe exactly and was FANTASTIC!
Chef and Francis look very festive today!
Delicious recipe. Congratulations on over 600,000 subscribers!
chef always looks like she's having so much fun cooking! :D
Why do I always watch this show late at night!? It all looks so good and I am always hungry afterwards!
Pumpkin! I wish ppl would do more with pumpkin i love it all year long!
i made this receipe !! OMG sooooo goood !!! thanks aloot !
however i skipped the rum, and substituted the cream with butter milk.
kono reshipi tsukutta bakarai de, sogoku oishii desu ! oshiete kureta arigatou !
Love you chef! And your dog is so cute, he's so well behaved.
The chief is so cutee! I really want to try this for thanksgiving
That dog is amazingly trained.
Everything you make always looks so delicious!
I CANT WAIT FOR THE NEXT ONE IT LOOKS SO GOOD
Chef, you have given me an idea for Thanksgiving holiday as well using butternut squash! I love your recipes! Please give Francis a treat for me!
I am your real fan - love all of your video :)
Your new camera makes you look so glamorous! Hope you had a Happy Halloween!!
A healthier version of pudding. Will try this. I miss Francis 💞💞💞
Yay 600,000 subscribers well done!
That looks so interesting! I should so make time for trying this out!
wow this looks amazing. I wanted to ask if it would be possible to make this using the type of ramekins you use when making Crème Brulee? (they are wider and slightly shorter). as I do not have the type of dish used in the video. Thank you for any advice, and as always your videos are an inspiration.
And I have a new favorite recipe! Anything with pumpkins (or squash) and then add in pudding? I am a very happy girl!
looks soooo good!!! and next week's has got me salivating!
I have some Japanese pumpkin at home!! I'm totally going to try this!
I like this woman who's cooking
This looks good. Hopefully I can learn how to like pumpkin.
These look super tasty and easy. I will definitely be making some soon, as pumpkins are fairly cheap right now :)
Thank you for your videos!
I just made it. It taste really good and my mom love this pudding.
best Halloween recipe
I think this is the first recipe ever from this channel for which I have all ingredients at home hahaha... so let's attempt preparing it!
I feel like canned pumpkin has more liquid in it then fresh pumpkin, but you could substitute the kabocha for a baking pumpkin (regular pumpkin although it tends to be slightly smaller (not the super tiny ones though)).
And I am glad I am not the only one doesn't care if my fur babies are up on the counter. I am so glad I have all the ingredients, except the rum.
Aww chef is so cute!
Looks delicious! Thank you :) can't wait for more videos
Awesome recipe for Japanese pumpkin pudding arigato gozaimasu
Omg i just love these videos. I also love to see all the utensils being used. Since i live in Singapore, i have Diaso and sometimes buy the cute utensils for cooking!! Anyways can't wait for next video!!!Gohan!!!!
The sitting pumpkin decoration is back!
It looks very good! I want to try this!
Sure does look good, gonna give it a try! Thanks for sharing this vid and recipe.
Yes. You can probably use soy milk instead of the regular milk :)
Chef looks so cute with that scarf! And I love the decorations.
This recipe looks so easy and yummy, I did not think about making pudding like this on a stove, only the oven. That is very simple and cool.
Since this is a recipe that I could probably substitute American sugar pumpkin for the kabocha squash, is it possible to use American sugar pumpkin instead of kabocha for other recipes? Like savory ones? That would be interesting to know.
this looks yummy! also chef always looks so beautiful *_*
Yummy yummy yummy thank you for sharing the recipe!
francis looks so cute with that Halloween scarf :)
Wow, the preview for the next recipe... looks exactly like something my mom makes! Like Chinese fried rice!
Yum...I can't wait for that fried rice recipe!!
chef looks so confident and stylish~~~ keep going chef~~~
you are the boss of your pudding.
I made your pumpkin potage last week. It was gorgeous!!! Definitely going to make this!!! Diet fail!!! Please please do a recipe for oven baked curry pan
Omg I am in love with your videos
i like all of you're recipes
Love your scarf Chef!
I have a lot of simple yet.yummy recipes from u need to try out thanks
I love the themed episodes of Cooking with Dog!~ ^^
Simple and delicious recipe!
She is so cute!!
That dog is just too beautiful 😂
Oh yes! *O* Can't wait to try!
Perfect 👌👌🙂🙂🙂🙂 thnx
Love Kabocha! Great recipe, chef, thank you. What is the item on the counter behind Francis, small purple box that was blinking in part of the show?
We usually get fresh pumpkins grown in the yard, and I make homemade puree with them every fall. Can I use said puree for this recipe, or do I absolutely have to use the process shown with whole pumpkin?
You're soo awesome, Chef-chan!
I need to get pumpkins STAT!! DD8 Thank you so much Chef and Francis ♥
Wonderful, as usual!
Some grocery stores will have different types of squash available at around this time. Look for them in the produce area - I found mine at Ralph's near the bananas and potatoes yesterday for $0.99/lbs.
I love your shirt, chef!! Kirei!
We are really happy that our channel finally reached over 600,000 subscribers :) Thank you so much!
Is that fried rice next? YES!
hi. nice recepie. Just a question: possible to put in microwave oven instead of steam it?
Delicoso!!!! Sure, I will make it soon
I love this, super creative. Thanks for sharing.