Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes. If it's still too hard, microwave for longer. If it's too soft, the rind will tear.

Remove the plastic wrap. To make the lid, cut horizontally across the kabocha, about 2 cm from the top. Scrape out the innards with a spoon.

Throw away the seeds and stringy bits, while saving the rest of the flesh. Take care not to damage the rind.

I got about 300 g worth of kabocha flesh this time. Blend until smooth using either a strainer or a blender. Whisk the eggs in a bowl.

In a pot, heat milk and sugar just enough to melt the sugar and whisk. Take care not to let the pot boil. Pour into a bowl and whisk well.

Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract.

Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other.

Place the kabocha shell in the center of the tinfoil and gently twist two sides like this. Place on a baking sheet. (An oven or microwave ovens works).

Preheat the oven to 160°C (320°F). Fill the shell with the prepared kabocha batter, stopping just before the lip of the "bowl." Be careful not to spill!

Bake at 160℃ (320°F) for 60 minutes. It's done when an inserted skewer or fork comes out clean. It looks like this when it's done!

It's getting bubbly! When the bubbles die down and it has turned a nice caramel color, add the remaining ★ water and mix. All done!

After you pour the caramel over the cake, it's time to eat!