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1
Preheat the oven to 320F/160C.
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2
Boil water for the water bath.
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3
Meanwhile make the caramel sauce.
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4
Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat.
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5
Shake the pan occasionally as the edges begin to change color.
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6
Keep doing so until sauce turns dark brown.
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7
Be patient!
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8
!
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9
Once the liquid is a nice dark brown, remove from the heat.
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10
Pour in an oven-safe dish.
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11
It doesnt matter if it doesn't coat the bottom evenly.
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12
Cut the kabocha into 3cm cubes with the rind still attached.
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13
Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes.
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14
To puree 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.
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15
It might seem like a bit of a hassle, but this produces a smooth texture.
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16
Add the heavy cream to the kabocha puree and mix.
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17
Pour the milk in a sauce pan and warm until it's nearly boiling.
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18
Crack the eggs into another bowl.
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19
Add the sugar and beat with a whisk.
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20
Then gently pour the milk from step 8 little by little into the mixture and stir.
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21
Also add rum to taste.
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22
Pour the egg mixture from step 9 through a strainer into the kabocha puree from step 7 and mix well.
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23
Transfer the custard mixture from step 10 into the dish with the caramel sauce.
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24
Place this dish in a baking tray filled half-way up with simmering water.
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25
Bake in preheated 320F/160C oven for about 40 minutes.
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26
You can also pour custard mixture through strainer in step 11.
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27
It gives greater smoothness.
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28
If the kabocha puree blocks the strainer, try stirring with a spoon.
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29
Please chill well in the fridge as it will be very soft after baking.
