I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.If you blend the peeled kabocha squash with milk in a blender it's easy! I always peel the kabocha squash and do step 4 in the directions in several batches, then blitz it in the blender! You need some moisture when blending kabocha squash, so I put in milk. You can substitute milk for the cream and this recipe will still work! Recipe by Bypy

I failed at making caramel custard in a steamer as well as the oven... Taking a hint from chawanmushi (savory egg custard), I tried this method. Make them in the morning and leave them in the pan. Put them in the refrigerator when you get home from work, and by night time they are the perfect chilled dessert!In the summer, take them out as soon as you can handle them and chill them fast in cold water. Refrigerate them as soon as you can!If you cook caramel custard this way, it's less likely to form bubbly areas which are not smooth and creamy.Just be sure to never ever let the water in the pan come to a boil.The puddings will keep cooking even after turning off the heat, so even if they are pretty soft in the middle don't worry! Recipe by Gakochan

I adjusted the recipe for homemade-style crème caramel that the hotel I used to work at used.It's easy to make and uses very simple ingredients but it still makes delicious crème caramel.I made it for my husband who loves crème caramel so much that he's even eaten it from a rice bowl.The allocation of each ingredient per one egg is:Sugar..... 30 gVanilla.... 1/4 teaspoonMilk........ 150 mlYou can add as many eggs as you like, just adjust the ingredients accordingly.For a richer-tasting crème caramel, add one tablespoon (15 ml) of heavy cream and 135 ml milk. Recipe by Mugitarou

Ever made creme caramel before? If you have, then you know how easy it is. But have you tried making it in coffee flavor? It's super tasty that it has become my favorite. #12plates

This pudding is great, my mother makes this often since seeing the recipe in a cooking magazine sometime ago.

A mix of recipes in one made by me.

No one can’t resist the silkiness of caramel custard, the bitterness of caramel, the sweetness..it’s perfect for your evening dessert.

More details athttp://www.chez-k.org/classics/creme-caramel/

This recipe turns out so delicious and milky! The steps in making this are very easy and simple as you don't need to bake the pudding using water bath method, as no egg is used in the recipe. And the best part is, the texture turns out smooth and silky!

My sister used to say 'I want to have a crème caramel à la mode but I can't find it in the stores recently," so I decided to make one for her. The soft and melt-in-your-mouth caramel custard which is very popular these days doesn't work for this so I had to make old-fashioned caramel custard.You don't need to moisten the cups before use!Be careful when you add the hot water to burnt sugar. If you use water it will spit more.If you don't pour the caramel into the cups straight away it will harden very quickly.Do not boil the milk. If the milk ends up boiling, cool it first before using it. Recipe by Hamumaki

Very Easy Recipe! The smooth milk pudding goes well with caramel banana sauce. It's a simple homemade sweet for families and friends. You should try it!

When I was making a basic caramel custard pudding, I tried putting a tea bag in just half of them - And I'd created a pudding fragrant with tea.I recommend using Lipton Yellow Label (in the triangular tetra packs).If you use the caramel tea in this series, it becomes a very grown-up flavor. For 6 puddings. Recipe by Gakochan