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1
Making the Caramel Sauce: Add sugar and water to a small saucepan and turn to a strong medium heat.
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2
Bring it to a boil, shake the pan back and forth, and turn off the heat once it has turned a deep caramel color.
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3
Cook in the residual heat, and mix in hot water once it has turned dark brown, and pour into a mold.
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4
Cut the kabocha into about 2 cm slices and microwave until softened.
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5
Cut off the skin, and measure 400 g.
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6
Whisk the eggs in a bowl, add in the fresh cream, and mix together.
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7
Put the kabocha from Step 2, milk, and sugar into a blender, and blend until smooth.
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8
Add 3 to 4 and mix together, and then add it to the mold from Step 1 while straining in 2-3 turns to remove the foam.
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9
Place the mold from step 5 into a pan with boiling water, bake in a oven preheated to 340F/170C for 50 minutes immersed in hot water.
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10
Stick a toothpick into it, and it is done if it comes out clean.
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11
Bake for a little longer if it sticks to the toothpick.
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12
Let it cool in the mold, wrap it with plastic wrap once the residual heat has dissipated, and cool it in the refrigerator further.
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13
Cut around the edges with a knife when removing it from the mold.
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14
If you use a plate to flip it over, it will be easier.
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15
Mix sugar into the fresh cream used for topping to taste (not listed), whip it up, top the pudding, and you are done.
