Caramel Kabocha Squash Cream Cheese Clafoutis
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
Caramel Kabocha Squash Cream Cheese Clafoutis
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
Cooking Instructions
- 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).
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