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(Ingredient material) Capacity 1L<br />
(Caramel) 80g sugar, 1 tablespoon water, 1-2 tablespoons hot water<br />
(Egg liquid) 3 whole eggs (170 g), kabocha paste 240 g, sugar 45 g, milk 540 cc, vanilla paste 1 teaspoon</p>
<p>(recipe)<br />
Prepare 240g(~½ lb)of pumpkin paste<br />
On medium heat , cook sugar and water to make caramel sauce<br />
Turn the heat off and add hot water after the liquid turns dark brown.<br />
Put in a mold, spread and cool in the refrigerator.<br />
Put milk and sugar in a caramel sauce pan and warm.<br />
Beat the eggs into a bowl, add the pumpkin and mix.<br />
Add hot milk, mix well and strain.<br />
Pour the beaten eggs in the mold and then pour hot water.<br />
Bake for 40 minutes in an oven preheated to 160C (320F).<br />
The pudding is ready once you see that a skin has formed on the surface.<br />
Once the pudding has cooled down, chill it in a refrigerator.</p>
<p>Thank you for watching.<br />
A cooking expert introduces recipes that anyone can make without failure.<br />
I would like to enjoy homemade food with everyone in the world.<br />
Today, I am making a jumbo kabocha (Japanese squash) pudding using kabocha puree.<br />
This pudding will be great for serving at a big party. You can also enjoy decorating it. </p>
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（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)
