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How To make Pumpkin Pudding Cake
How To make Pumpkin Pudding Cake
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2 c All-purpose flour
1/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts
Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ - OCHIKERON - CREATE EAT HAPPY
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Kabocha melts in your mouth. yummy!!!
Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!
Perfect for Halloween and Thanksgiving ;)
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Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)
Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan
Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk
Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.
Note: You can grease the pan with some oil or butter so the pudding will slip out easily.
レシピ(日本語)
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#ochikeron #Halloween #Cake
Music by
甘茶の音楽工房
夕暮れのメリーゴーランド
日の陰り(オーケストラ編)
月と私(ヴァイオリン編)
FYI (products I used in my videos):
♥Original T-SHIRTS♥
♥Visit my Blog to know more about ME♥
♥My Recipe Posts in Japanese♥
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PUMPKIN PUDDING CAKE
I love food, I love to eat, and I love to cook! I have always enjoyed cooking for my friends and family, and I have been fortunate enough to attend a number of cooking classes, including classes in France.
These are some of my favorite family recipes, easy to prepare, delicious to eat that will show you how truly easy it’s to become a quality home cook. I like to think that you are in the kitchen with me as I demonstrate a recipe.
So come with me into my kitchen and look over my shoulder as I unlock the mysteries of cooking... And if you like my recipes please subscribe to my channel by clicking the subscribe icon at the end of each recipe.
Moist Pumpkin Pudding Cake by Elsa Stephen
Moist Pumpkin Pudding Cake is just as it sounds. Yummy and Delicious!
Made from pureed Pumpkin, this is not your average cake but a pudding cake which will melt in your mouth and you will keep going back for seconds and thirds.
Pumpkin pudding cake (Pt. 1/2)
By: Chris Zaluski | Post-Dispatch
stltoday.com
Chef Josh Galliano of Monarch Restaurant in Maplewood shows how to make various fall meals with pumpkins.
PUMPKIN PUDDING CAKE! SUPER EASY AND YUMMY | FRENCHIES BAKERY
Thanksgiving lasts all weekend with my family!
Follow me on Instagram for all the fun-
Be sure to check out and like my Facebook page-
Pumpkin Pudding Cake Recipe - CookingWithAlia - Episode 286
Today we are making a super moist Pumpkin Pudding Cake that will be the highlight of your Thanksgiving menu!!!
WRITTEN RECIPE:
INGREDIENTS
4 tablespoons (56 grams) unsalted butter (room temperature)
1/2 cup (100 grams) white granulated sugar
1/2 cup (110 grams) packed brown sugar
1 large egg
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground cloves (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup Pumpkin Purée (freshly made for best result)
1 1/4 cups (160 grams) all-purpose flour
3/4 cup (177 ml) milk
Heavy liquid cream or whipped cream for serving
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