-
1
Make the caramel sauce.
-
2
In a non-stick frying pan, simmer the sugar and water over medium heat.
-
3
(During this time you absolutely must not mix!)
-
4
When it has turned golden brown and the bubbles are small, turn off the heat and add the hot water.
-
5
(It will shoot out, so be careful!
-
6
Be quick!)
-
7
Pour it into the bottom of the mold.
-
8
Soften the kabocha in the microwave.
-
9
Use a food processor or mixer until smooth.
-
10
If you don't have one, puree the kabocha using another method.
-
11
Make the pudding mixture.
-
12
Crack the eggs into a bowl and whisk together.
-
13
(Not until there are peaks, but just until everything is mixed).
-
14
Heat milk and sugar over medium heat in the frying pan you used to make the caramel sauce.
-
15
Don't let it boil.
-
16
When the sugar has dissolved, remove from heat.
-
17
Pour the mixture from Step 5 into the bowl from Step 4, and mix it in quickly with a whisk.
-
18
Preheat the oven to 160C.
-
19
Add the kabocha from Step 3 into the mixture from Step 6 and mix.
-
20
Bubbles will make for an uneven texture, so be gentle here.
-
21
Pour the mixture from Step 7 into the mold with the caramel in them.
-
22
Put the mold on a baking pan filled with hot water.
-
23
Steam bake in the oven preheated to 160C for 50 minutes.
-
24
When a toothpick or skewer put into the center comes out clean, it's done!
-
25
You can eat while it's still hot or after chilling in the refrigerator.
-
26
This time, the amount of kabocha after taking off the skin was 386 g. If you're not too worried about producing an ultra-smooth texture, you can also just mash the kabocha with the skin as well.
