Creamy Kabocha Squash Flan
Creamy Kabocha Squash Flan

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy kabocha squash flan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Creamy Kabocha Squash Flan. Flan feels heavy in my stomach if it's too rich tasting, so I made this creamy kabocha squash flan that's a little light but still tasty. It's fine to add the caramel sauce last but I recommend using a lot.

Creamy Kabocha Squash Flan is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Creamy Kabocha Squash Flan is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have creamy kabocha squash flan using 9 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Kabocha Squash Flan:
  1. Make ready 400 grams net weight Kabocha squash
  2. Get 80 grams Sugar
  3. Make ready 600 ml Milk
  4. Prepare 4 Eggs
  5. Prepare 100 ml Whipping cream
  6. Make ready 1 dash Vanilla extract
  7. Get 1 Rum
  8. Take 60 grams ◆ Granulated sugar
  9. Prepare 1 tbsp at the beginning and 1 tablespoon at the end ◆ Water

Add cream and squash; bring mixture to a boil. Add cream and squash, bring the mixture to a boil, cover and reduce heat to low. In a blender or food processor, pulse eggs with salt, then add squash mixture. Instant Pot Leche Flan with Kabocha Squash Make this Instant Pot Leche Flan with Kabocha Squash in the popular multi-cooker counter-top appliance and serve during Thanksgiving or the holidays.

Instructions to make Creamy Kabocha Squash Flan:
  1. Making the Caramel Sauce: Put the sugar and one tablespoon of water into a small pot and heat it on a medium heat. Once it turns a nice golden brown, turn off the heat and add one more tablespoon of water.
  2. Coat your molds in melted butter and then add the caramel sauce to the bottom. Preheat the oven to 160°C. Also boil some water to use later when baking.
  3. Microwave the kabocha squash with the skin still on until it gets soft. I used one fourth of a big kabocha squash.
  4. Peel off the skin and cut up the kabocha squash. You should have 400 g.
  5. Heat up the milk and sugar, and melt the sugar in the milk. Be careful not to let it it boil.
  6. Place the cut up kabocha squash and eggs in a blender or food processor, and add in the milk and sugar combination from Step 4 as it mixes.
  7. Strain the mixture into a pot or bowl. If you don't strain it at this step it will not turn out smooth.
  8. Add the remaining milk, heavy cream, vanilla extract, and rum a little at a time while mixing.
  9. If a lot of bubbles are forming on top, place a paper towel gently on the batter to remove them.
  10. Pour the batter carefully into your molds, and cover the top with aluminum foil.
  11. Place the molds in a pan filled with the hot water boiled earlier, and bake it all in the oven at 160°C for 35~40 minutes. Make sure to fill the outside pan with lots of hot water. A shallow baking sheet is good for this.
  12. Now all you have to do is enjoy the thick and creamy texture of your flan. It's not too heavy so you'll eat it right up.
  13. You could add caramel tablets too! Throw in an extra one for a super-special treat. Here's my "Easy Homemade Caramel Tablets for Flan"
  14. The decorations in the photo I made from whip cream (not in the ingredients list) scooped with a heated spoon and little shapes cut from the kabocha squash skin.
  15. You can flip the flan over too, but it's really soft so breaks easily. I recommend only doing it with small one person-size molds.

The thick, rich custard with the decadent caramel dripping down is a favorite around the table any time. Line a baking sheet with foil and cut the squash in half lengthwise. Puree kabocha for the best texture. Pureeing the kabocha is an important step for a smooth and silky texture of this autumnal flavored flan. I used a fine mesh sieve (Uragoshiki in Japanese) to puree but you can definitely speed it up with a food processor.

So that’s going to wrap this up for this special food creamy kabocha squash flan recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!