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1
Make the caramel first.
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2
Place the sugar and water into a small white container, and caramelize in the microwave while keeping an eye on it.
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3
Keep close watch over it after the 2.5 minute mark.
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4
Pour the finished caramel into a pudding mold while it is still hot (18cm round mold), and the prep work is done.
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5
There is no need to spread it out equally.
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6
Remove the flesh from the kabocha, slice of its thick skin, cut into 2cm cubes, wrap in plastic wrap, and microwave until soft (about 5 minutes).
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7
Add the kabocha from Step 3, along with the milk, sugar, and [A] into a food processor, and blend until smooth (2-3 minutes).
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8
The sugar will dissolve easily from the heat of the kabocha.
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9
Once it has become a smooth cream, add cream, eggs, [B], and pulse in 10 second intervals 3 times.
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10
Now the pudding mixture is done.
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11
Pour the mixture directly from the food processor, using a strainer, into the pan with the caramel from Step 2.
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12
This reduces washing.
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13
Preheat an oven to 340F/170C, and bake submerged in a pan of hot water for 40-50 minutes.
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14
It is done once you poke it with a toothpick and it comes out clean.
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15
Let it cool, chill in the fridge, flip it onto a large dish, and it is done.
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16
There will be a lot of caramel left on the bottom, so spoon over the pudding as much of it as you can.
