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1
Remove the squash's skin, and steam in the microwave or a pot until soft.
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2
Mash it.
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3
Add to the squash and mix together, in this order the following ingredients - light brown sugar and maple, eggs, heavy cream, and milk.
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4
It'll blend together quickly.
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5
Pour through a strainer.
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6
A fine strainer is the best.
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7
Around this time preheat your oven to 170C.
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8
For the second half of straining, if you stir with a whisk it'll help things along.
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9
Throw away any squash strings left over in the strainer.
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10
You can use a blender or a food processor to mix things, but you can also mix just as well with a whisk.
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11
So I don't use them.
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12
Once you've finished straining add a few drops of the vanilla oil.
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13
Use the whisk or a spatula to lightly mix it in.
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14
Pour into containers of your choosing.
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15
Tap the bottom on your table to get rid of any bubbles (but not hard enough to spill any).
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16
Arrange on your baking pan.
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17
Once the preheating has finished put in your oven and add about 1 cm of hot water to the pan.
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18
Steam bake at 170C for 30 to 40 minutes.
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19
While it's baking make the caramel sauce.
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20
Add the granulated sugar and 2 tablespoons of water to a thick pot and heat on medium heat.
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21
It'll start browning naturally from the outsides.
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22
Use the handles to twirl the liquid around in the pan.
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23
If you mix with the spatula from the beginning it'll crystallize.
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24
Once it's got a nice color stop the heat, hold a lid in one hand, use your other hand to quickly pour in the hot water, and then close the lid (this'll prevent it jumping out at you).
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25
This time I made the caramel as a topping, so I made it to be a bit runnier.
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26
Once the pudding has baked (if you can stick a toothpick in it and it comes out cleanly) top with the caramel sauce and it's complete.
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27
Once it's cooled down chill in the refrigerator.
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28
This time I used the squash seeds as a topping, but you don't have to.
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29
A thick and rich baked pudding.
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30
The pudding itself has a reserved sweetness, so it's a great match with the sweet caramel sauce.
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31
If you're not topping with the caramel sauce then maybe you can add 10 to 20 g of sugar to the pudding mixture, whatever you like.
