This is a favourite pudding recipe of mine that my mother used to make. It really brings out the sweetness of the kabocha squash, it's so tasty! You can also leave out the caramel sauce and serve this as a snack to small children.The kabocha squash I used was grown in Japan, and is very sweet and fluffy. Please make sure to use real cream made from animal products. The fibre from the kabocha squash is difficult to get rid of, so please make sure to strain the mixture twice to get a smooth pudding. The more you chill the custard puddings, the more delicious they will be. So if you can, try and leave them to chill overnight. Recipe by masa*mizu

I wanted to make a tasty and rich kabocha pie without using heavy cream.Adjust the baking time according to your oven. If you are worried about burning the cake, cover with aluminum foil half-way through. It should bake nicely without burning. Also, adjust the amount of sugar depending on the sweetness of the kabocha. For 15 cm [5.9 in] round mold. Recipe by Orenjiringu

I made this for Halloween. Very easy!!I cook with my 3 year old daughter and make cute party food when there is a birthday or seasonal event. I’m also thinking of making a category for Halloween! Recipe by Kodomoto Tsukuru Uchigohan

I love kabocha squash pudding, so I tried making them myself.I made my favorite characters from "The Nightmare Before Christmas."（The character chocolates are hand made too!Adjust the amount of sugar according to your taste. I cooked these with the automatic setting on my steam oven. If you are going to bake these normally, adjust the cooking time accordingly.Also, whisking a bit of rum alcohol into the decorative chocolate will give these a grownup flair. For about 9 cups of pudding. Recipe by Swumai

I don't like custard pudding.I made my own pudding to suit my taste.Just warm up the mixture over low heat so that the egg yolks won't harden during Step 6.Don't forget to strain the mixture... Recipe by Sakiyanmama

I have bought kabocha custard puddings from many shops, but could never find the nice flavour and richness that I was looking for. I created this recipe so I could have my favourite pudding anytime I want at home.Straining the kabocha purée might seem like a bother, but it is worth it to get the smooth texture! Take pieces of hot kabocha out little by little from the silicon steamer or bowl, and strain them. This will make it easier, as the rest of the kabocha will stay hot.I recommend using a 3 cm gratin dish. For 15 cm [5.9 in] round ovenproof dish. Recipe by yokoasano7

I wanted to make a nice pumpkin custard pudding at home. Even my adult children love this so much that they don't want to share with each other.The caramel could be very bitter, so after it starts to release the white smoke and smell fragrant, remove from the heat immediately.Before removing the pudding from the mould run a knife along the side of the mould to loosen. Do this process after it is completely chilled. Recipe by Mimato

After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. I used ingredient amounts that are easy to remember and it turned out really well!Use aluminum foil to cover the puddings tightly and they'll steam perfectly. While steaming, be careful not to let the water boil too rapidly. Recipe by Kurumi mama

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

I made a macrobiotic version of custard pudding.Kabocha squash powder tends to be quite lumpy, but it should dissolve smoothly when heated. If lumps remain, don't worry as you will be straining it afterwards.I didn't add sugar to the mixture, and poured maple syrup on top. It'll still be sweet while holding back on the sugar. Recipe by Meifan

I like the idea of sweet carrots. I borrowed another Cookpad user's idea to create my melt-in-your-mouth pumpkin custard pudding.Wrap the kabocha cut into bite sizes with kitchen foil and cook in a rice cooker at the same time you cook your rice. The kabocha tastes very sweet after cooked this way.If you use this naturally sweet kabocha you don't need so much sugar. If you really want to taste the kabocha's natural sweetness do not add any sugar when you make custard pudding mixture. The caramel sauce makes enough sweetness in the finished custard pudding. Recipe by teddynancy

I had leftover cream from when I made a swiss roll so I wondered if I could make something else.And I thought of this custard pudding!I made it with simple ingredients.For Step 1, be careful not to let boil.Mix the milk, sugar, and egg mixture well.If there are any bubbles on the mixture, pop with a paper towel or a spoon.If the water in the baking tray evaporates too much while the custard puddings are steam baking, top it up. Recipe by Chisora