Hello, I’m Joana. Today, we’re going to prepare caramel kabocha squash cream cheese clafoutis recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Caramel Kabocha Squash Cream Cheese Clafoutis Recipe
Caramel Kabocha Squash Cream Cheese Clafoutis is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Caramel Kabocha Squash Cream Cheese Clafoutis is something which I have loved my whole life.
To be with this particular recipe, we must first prepare a few ingredients. You can cook caramel kabocha squash cream cheese clafoutis using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Caramel Kabocha Squash Cream Cheese Clafoutis:
- Make ready 100 grams Cream cheese
- Make ready 20 grams Butter
- Make ready 40 grams Granulated sugar
- Take 2 Eggs
- Prepare 120 ml Milk
- Make ready 2 tbsp Cake flour
- Get 1 tsp
- Take Caramel Kabocha
- Make ready 200 grams Kabocha
- Take 10 grams Butter
- Make ready 2 tbsp Granulated sugar
- Take 2 tsp Heavy cream
Instructions to make Caramel Kabocha Squash Cream Cheese Clafoutis:
- Grease the ramekins (oil/butter not listed) and chill in the refrigerator. Bring the cream cheese and butter to room temperature or you can heat them in the microwave until soft.
- Make the caramel kabocha. Remove the skin and pulp from the kabocha and cut into 1~1.5cm chunks. Microwave at 500-600 W for about 2.5 minutes.
- Heat butter in a pot. Once melted, add the kabocha. While mixing the kabocha and butter together, add the sugar. When it starts to brown, add the heavy cream and mix to finish.
- Preheat the oven to 180℃. Knead the cream cheese and butter together in a bowl. Add the sugar and mix.
- Add the beaten eggs one at a time, mixing well with each addition.
- Add the milk and and mix. Sift the flour into the batter and combine.
- Divide the caramel kabocha up between the four ramekins.
- Pour the batter from Step 6 into the ramekins. Bake at 180℃ for 30 minutes.
- It’s done! If not serving immediately, wrap once cooled and store in the refrigerator.
- Dust with powdered sugar to your liking and top with mint (not listed).
So that’s going to wrap this up for this special dish caramel kabocha squash cream cheese clafoutis recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
