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1
Microwave the kabocha until tender, and take off the peel.
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2
Preheat the oven to 340F/170C.
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3
Make the caramel sauce.
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4
Put the sugar and 1 tablespoon of water in a small pan.
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5
Heat until golden brown, turn the heat off, and add the rest of the water.
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6
When you are making the caramel, don't use a spatula to mix, swirl the pan instead.
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7
The sauce may bubble over when you add the water.
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8
Please be careful not to burn yourself.
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9
Pour the caramel sauce into small pudding molds or ramekins.
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10
I used 8 pudding molds.
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11
Put all the ingredients except for the ones into a blender, and puree.
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12
Pour the mixture from Step 5 into the pudding molds.
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13
Put the molds on a baking sheet that's the right size, add 1 cm of boiling water to the pan, and bake in the oven.
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14
Bake in the preheated oven for about 25 minutes.
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15
The cooking time varies depending on how big your molds are and your oven.
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16
When the puddings are set, cool down and then chill in the refrigerator.
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17
Optionally, decorate with whipped cream and other garnishes.
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18
These are quite rich puddings with a pronounced kabocha squash flavor.
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19
You can also make a delicious sweet potato version, replacing the kabocha squash in this recipe.
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20
I floated cookies on top of the kabocha squash pudding.
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21
The cookies get nice and moist.
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22
I recommend this version too.
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23
If you get very dense and floury kabocha squash, add about 30 to 50 ml more milk.
