Kabocha squash cream with cornstarch
A Brazilian-style pumpkin cream, blended after cooking, then thickened with milk and cornstarch, and returned to the heat until it reaches a smooth, cream…
This Japanese pumpkin cream is a simple Brazilian preparation. The milk and cornstarch give it a smooth and velvety texture.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Total1 hr
- DifficultyEasy
- Cooking methodCooking and mixing
- Vegetarian
- Gluten-free
Ingredients
people
- $1.98
- $0.39
Directions
- Cook the pumpkin, then blend it.
- Combine the milk, cornstarch, and sugar with the pureed pumpkin, then return to the heat.
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