Ingredients
- 100 grams Kabocha squash
- 500 ml Milk
- 85 grams Sugar
- 4 medium Eggs
- 40 grams Sugar
Instructions
- Microwave the kabocha squash until it's soft, peel the skin, and mash it with a spoon.
- Combine the milk and sugar into a heatproof bowl and microwave for 3~4 minutes without a lid.
- Mix and dissolve the sugar.
- Beat the eggs in a separate bowl, pour the milk in slowly from Step 2.
- Strain the mixture and add vanilla extract if you have it.
- Add the kabocha squash from Step 1 slowly into egg mixture from Step 3, and strain twice.
- Place a small pot with sugar and 1 tablespoon of water over the heat.
- When it browns, remove from heat, and add 1 tablespoon of hot water.
- Pour the caramel sauce from Step 5 into molds, then slowly pour in the egg mixture from Step 4.
- Bake for about 15 minutes at 300F/150C.
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