（簡単スイーツ）絶対美味しい！大きなカボチャプリンの作り方Must try! Jumbo kabocha pudding!（English subtitle)

（簡単スイーツ）絶対美味しい！大きなカボチャプリンの作り方Must try! Jumbo kabocha pudding!（English subtitle)

Today, I am making a jumbo kabocha (Japanese squash) pudding using kabocha puree. This pudding will be great for serving at a big party. You can also enjoy decorating it. Prepare a kabocha of about 400g. Remove the seeds from the kabocha and cover with cling wrap. Microwave for 4~5 minutes. Peel the skin and prepare 240g (~½ lb) of kabocha in a bowl. Mash until there are no more lumps. On medium heat, cook sugar and 1 tablespoon of water to make caramel sauce. Do not stir until the sugar and water start browning. Starting to stir too early will result in having sugar crystals. If you feel like you need to stir, gently shake the pot or stir one or two times only. Turn the heat to high once the sugar dissolves and turns into liquid. The color of the liquid will turn from yellow to brown. Turn the heat off and add hot water after the liquid turns dark brown. As soon as you add the hot water, cover the pot and wait until it sets. Pour and evenly spread the caramel sauce in a mold. Harden the caramel in the refrigerator. To the pot, add the milk and sugar. Cook them on medium heat. Using a spatula, try to scrape off the remaining caramel sauce from the bottom of the pan while you stir. Turn the heat off just before it starts boiling and let it cool. In a bowl, beat the eggs until they are fully mixed. Add the kabocha puree to the eggs and mix. Add the vanilla extract and mix. Slowly incorporate the milk mixture. At this time, if the milk is cold, the kabocha will not mix well . Pour the beaten eggs in the mold while you strain them. Make sure the caramel is completely solidified Place the pudding mold in a big baking pan and then pour hot water. Bake for 40 minutes in an oven preheated to 160C (320F). The pudding is ready once you see that a skin has formed on the surface Steam baking brings out a very smooth texture. Once the pudding has cooled down, cover it with cling wrap and chill it in a refrigerator When completely chilled, transfer the pudding onto a plate. Use a knife to go around the edges. Tilt the mold and make a gap between the pudding and the mold. Place a plate on the mold, and using a quick motion, flip the plate and the mold upside down. It is firm enough so you can easily cut into portions. I have made mine with a light amount of sugar, so feel free to add more sugar to your liking. You can enjoy the deliciousness of kabocha Ingredients and recipes Prepare 240g(~½ lb)of pumpkin paste On medium heat , cook sugar and water to make caramel sauce Turn the heat off and add hot water after the liquid turns dark brown. Put in a mold, spread and cool in the refrigerator. Put milk and sugar in a caramel sauce pan and warm. Beat the eggs into a bowl, add the pumpkin and mix. Add hot milk, mix well and strain. Pour the beaten eggs in the mold and then pour hot water. Bake for 40 minutes in an oven preheated to 160C (320F). The pudding is ready once you see that a skin has formed on the surface. Once the pudding has cooled down, chill it in a refrigerator. Please try to make it!

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料理研究家が、誰でも失敗なく作れるレシピをご紹介しています。
世界中のみなさんと一緒に、手作りの料理を楽しみたいと思っています。
今回は、カボチャのペーストを加えた大きなプリンを作ります。
大きな容器で作るので、取り分けて食べたり、デコレーションしたりしてお楽しみいただけます。
容器の大きさは、１Lです。
入りきらなかったら、小分けにしても大丈夫です。
同じ温度で湯煎して、２０分以上焼いてください。

（作り方のまとめ）
カボチャのペーストを２４０ｇ用意する
カラメル用の砂糖と水を中火で加熱する
焦げ茶色になったら火を止めてお湯を加える
容器に入れて広げ、冷蔵庫で冷やす
カラメルの鍋に牛乳と砂糖を入れて温める
ボウルに卵を割りほぐし、カボチャを入れて混ぜる
６０度の牛乳を加えてよく混ぜて、裏ごしする
カラメルを入れた型に流し入れて湯煎する
１６０度のオーブンで４０分蒸し焼きにする
表面に膜が貼ったら粗熱を取って、冷蔵庫で冷やす

（材料）容量１L分
（カラメル）
砂糖80
水大さじ1・湯大さじ1~2
（卵液）
全卵(M)3個
カボチャペースト240g
砂糖45g
牛乳540cc
バニラペースト小さじ1

(Ingredient material) Capacity 1L
(Caramel)
80 g sugar
1 tablespoon water
1-2 tablespoons hot water
(Egg liquid)
3 whole eggs (170 g)
240 g kabocha paste
45 g sugar
540 ml milk
1 teaspoon vanilla paste

(recipe)
Prepare 240g(~½ lb)of pumpkin paste
On medium heat , cook sugar and water to make caramel sauce
Turn the heat off and add hot water after the liquid turns dark brown.
Put in a mold, spread and cool in the refrigerator.
Put milk and sugar in a caramel sauce pan and warm.
Beat the eggs into a bowl, add the pumpkin and mix.
Add hot milk, mix well and strain.
Pour the beaten eggs in the mold and then pour hot water.
Bake for 40 minutes in an oven preheated to 160C (320F).
The pudding is ready once you see that a skin has formed on the surface.
Once the pudding has cooled down, chill it in a refrigerator.

Thank you for watching.
A cooking expert introduces recipes that anyone can make without failure.
I would like to enjoy homemade food with everyone in the world.
Today, I am making a jumbo kabocha (Japanese squash) pudding using kabocha puree.
This pudding will be great for serving at a big party. You can also enjoy decorating it. 

#やさいのひチャンネル
#ジャンボプリン
#かぼちゃプリン

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