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1
Make the caramel sauce: Put sugar and water in a small pan and cook over high heat.
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2
When it changes color, lower the heat and keep simmering until it turns into a caramel color.
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3
Add boiling water (it will spit so be careful) to thin out.
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4
Pour into the pudding cups or cocottes.
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5
Peel the kabocha squash and cut into small pieces.
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6
Cover with plastic wrap and microwave for 5 minutes or until tender.
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7
Preheat the oven to 340F/170 C. Boil water for the baking pan.
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8
Put the cooked kabocha squash and ingredients into a blender and puree.
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9
Strain the mixture through a sieve into a large bowl.
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10
Pour the mixture into the pudding molds or cocottes.
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11
Put the molds on an oven baking pan.
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12
Add enough boiling water to come halfway up the sides of the molds.
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13
Bake in a 340F/170C oven for 30 minutes.
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14
Let cool, then chill in the refrigerator to finish.
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15
Unmold the puddings by running a knife around the insides edge.
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16
They will come out easily, and look like this.
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17
Basic ingredients: 100 g of kabocha squash (without the skin or insides), 20 g sugar; 1 egg, and 100ml milk.
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18
Ovens these days seem to come with shallow baking sheets.
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19
Our new oven has that type of sheet.
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20
You can steam-bake puddings on those, so I was inspired to try this.
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21
Use a square baking pan and a tray you use for tempura.
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22
Perfect.
