For Halloween Rich and Smooth Kabocha Squash Custard Pudding

Name: For Halloween Rich and Smooth Kabocha Squash Custard Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Kabocha squash (with rind, but without seeds); 2 Eggs (medium or large); 50 grams Sugar; 200 ml Milk; 100 ml Heavy cream; 1 tbsp Rum; 40 grams Sugar for the caramel sauce; 1 1/2 tsp Water for the caramel sauce

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

4 servings

250 gramsKabocha squash (with rind, but without seeds)
2Eggs (medium or large)
50 gramsSugar
200 mlMilk
100 mlHeavy cream
1 tbspRum
40 gramsSugar for the caramel sauce
1 1/2 tspWater for the caramel sauce

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Steps

1

Preheat the oven to 320°F/160°C. Boil water for the water bath.
2

Meanwhile make the caramel sauce. Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat. Shake the pan occasionally as the edges begin to change color.
3

Keep doing so until sauce turns dark brown. Be patient!!
4

Once the liquid is a nice dark brown, remove from the heat. Pour in an oven-safe dish. It doesn’t matter if it doesn't coat the bottom evenly.
5

Cut the kabocha into 3cm cubes with the rind still attached. Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes.
6

To purée the kabocha, remove the rind by scooping the flesh with a spoon, then press the flesh through a finely meshed strainer with a wooden spatula. It might seem like a bit of a hassle, but this produces a smooth texture.
7

Add the heavy cream to the kabocha purée and mix.
8

Pour the milk in a sauce pan and warm until it's nearly boiling.
9

Crack the eggs into another bowl. Add the sugar and beat with a whisk. Then gently pour the milk from step 8 little by little into the mixture and stir. Also add rum to taste.
10

Pour the egg mixture from step 9 through a strainer into the kabocha purée from step 7 and mix well.
11

Transfer the custard mixture from step 10 into the dish with the caramel sauce. Place this dish in a baking tray filled half-way up with simmering water. Bake in preheated 320°F/160°C oven for about 40 minutes.
12

You can also pour custard mixture through strainer in step 11. It gives greater smoothness. If the kabocha puree blocks the strainer, try stirring with a spoon.
13

Please chill well in the fridge as it will be very soft after baking.