Creamy Kabocha Squash Flan

Name: Creamy Kabocha Squash Flan
Yield: 10 servings
Cuisine: American
Ingredients: 400 grams net weight Kabocha squash; 80 grams Sugar; 600 ml Milk; 4 Eggs; 100 ml Whipping cream; 1 dash Vanilla extract; 1 Rum; 60 grams ◆ Granulated sugar; 1 tbsp at the beginning and 1 tablespoon at the end ◆ Water

cookpad.japan @cookpad_jp

Flan feels heavy in my stomach if it's too rich tasting, so I made this creamy kabocha squash flan that's a little light but still tasty.

Don't forget to strain it. It's fine to add the caramel sauce last but I recommend using a lot. A nice thick flan with lots of caramel sauce tastes amazing!
I made the green decorations you see in the photos out of the kabocha squash skins. For about 10 cocottes. Recipe by twinflower

Flan feels heavy in my stomach if it's too rich tasting, so I made this creamy kabocha squash flan that's a little light but still tasty.

cookpad.japan @cookpad_jp

Flan feels heavy in my stomach if it's too rich tasting, so I made this creamy kabocha squash flan that's a little light but still tasty.

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Ingredients

10 servings

400 gramsnet weight Kabocha squash
80 gramsSugar
600 mlMilk
4Eggs
100 mlWhipping cream
1 dashVanilla extract
1Rum
60 grams◆ Granulated sugar
1 tbspat the beginning and 1 tablespoon at the end ◆ Water

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Steps

1

Making the Caramel Sauce: Put the sugar and one tablespoon of water into a small pot and heat it on a medium heat. Once it turns a nice golden brown, turn off the heat and add one more tablespoon of water.
2

Coat your molds in melted butter and then add the caramel sauce to the bottom. Preheat the oven to 160°C. Also boil some water to use later when baking.
3

Microwave the kabocha squash with the skin still on until it gets soft. I used one fourth of a big kabocha squash.
4

Peel off the skin and cut up the kabocha squash. You should have 400 g.
5

Heat up the milk and sugar, and melt the sugar in the milk. Be careful not to let it it boil.
6

Place the cut up kabocha squash and eggs in a blender or food processor, and add in the milk and sugar combination from Step 4 as it mixes.
7

Strain the mixture into a pot or bowl. If you don't strain it at this step it will not turn out smooth.
8

Add the remaining milk, heavy cream, vanilla extract, and rum a little at a time while mixing.
9

If a lot of bubbles are forming on top, place a paper towel gently on the batter to remove them.
10

Pour the batter carefully into your molds, and cover the top with aluminum foil.
11

Place the molds in a pan filled with the hot water boiled earlier, and bake it all in the oven at 160°C for 35~40 minutes. Make sure to fill the outside pan with lots of hot water. A shallow baking sheet is good for this.
12

Now all you have to do is enjoy the thick and creamy texture of your flan. It's not too heavy so you'll eat it right up.
13

You could add caramel tablets too! Throw in an extra one for a super-special treat. Here's my "Easy Homemade Caramel Tablets for Flan"
14

The decorations in the photo I made from whip cream (not in the ingredients list) scooped with a heated spoon and little shapes cut from the kabocha squash skin.
15

You can flip the flan over too, but it's really soft so breaks easily. I recommend only doing it with small one person-size molds.