Caramel Kabocha Squash Cream Cheese Clafoutis

Name: Caramel Kabocha Squash Cream Cheese Clafoutis
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Cream cheese; 20 grams Butter; 40 grams Granulated sugar; 2 Eggs; 120 ml Milk; 2 tbsp Cake flour; 1 tsp Rum; 200 grams Kabocha; 10 grams Butter; 2 tbsp Granulated sugar; 2 tsp Heavy cream

cookpad.japan @cookpad_jp

Kabocha are in season! The mild sweetness is great for a kid's fall-time snack or for an adult to eat with coffee.

It's soft while warm, but will have a slightly firmer texture when cooled and the taste will change.
Adjust cooking times according to your microwave and oven. Recipe by caramel-cookie

Kabocha are in season! The mild sweetness is great for a kid's fall-time snack or for an adult to eat with coffee.

It's soft while warm, but will have a slightly firmer texture when cooled and the taste will change.
Adjust cooking times according to your microwave and oven. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

Kabocha are in season! The mild sweetness is great for a kid's fall-time snack or for an adult to eat with coffee.

It's soft while warm, but will have a slightly firmer texture when cooled and the taste will change.
Adjust cooking times according to your microwave and oven. Recipe by caramel-cookie

Kabocha are in season! The mild sweetness is great for a kid's fall-time snack or for an adult to eat with coffee.

It's soft while warm, but will have a slightly firmer texture when cooled and the taste will change.
Adjust cooking times according to your microwave and oven. Recipe by caramel-cookie

Saved

Ingredients

4 servings

100 gramsCream cheese
20 gramsButter
40 gramsGranulated sugar
2Eggs
120 mlMilk
2 tbspCake flour
1 tspRum
Caramel Kabocha
200 gramsKabocha
10 gramsButter
2 tbspGranulated sugar
2 tspHeavy cream

Saved

Steps

1

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.
2

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.
3

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.
4

Preheat the oven to 180℃. Knead the cream cheese and butter together in a bowl. Add the sugar and mix.
5

Add the beaten eggs one at a time, mixing well with each addition.
6

Add the milk and rum and mix. Sift the flour into the batter and combine.
7

Divide the caramel kabocha up between the four ramekins.
8

Pour the batter from Step 6 into the ramekins. Bake at 180℃ for 30 minutes.
9

It's done! If not serving immediately, wrap once cooled and store in the refrigerator.
10

Dust with powdered sugar to your liking and top with mint (not listed).