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Creamy Kabocha Squash Flan Recipe

Creamy Kabocha Squash Flan Recipe
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Serving : 10
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Prepare the ingredients before making Creamy Kabocha Squash Flan in your home. Then, follow these steps below to serve Creamy Kabocha Squash Flan for your family or friends.

Ingredients: Creamy Kabocha Squash Flan

  • 400 grams net weight Kabocha squash
  • 80 grams Sugar
  • 600 ml Milk
  • 4 Eggs
  • 100 ml Whipping cream
  • 1 dash Vanilla extract
  • 1 Rum
  • 60 grams ◆ Granulated sugar
  • 1 tbsp at the beginning and 1 tablespoon at the end ◆ Water

How to Make Creamy Kabocha Squash Flan

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Creamy Kabocha Squash Flan in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Microwave the kabocha squash with the skin still on until it gets soft. I used one fourth of a big kabocha squash.
  • Step 4
  • Peel off the skin and cut up the kabocha squash. You should have 400 g.
  • Step 5
  • Heat up the milk and sugar, and melt the sugar in the milk. Be careful not to let it it boil.
  • Step 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.
  • Step 7
  • Strain the mixture into a pot or bowl. If you don't strain it at this step it will not turn out smooth.
  • Step 8
  • Add the remaining milk, heavy cream, vanilla extract, and rum a little at a time while mixing.
  • Step 9
  • If a lot of bubbles are forming on top, place a paper towel gently on the batter to remove them.
  • Step 10
  • Pour the batter carefully into your molds, and cover the top with aluminum foil.
  • Step 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.
  • Step 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.
  • Step 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"
  • Step 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.
  • Step 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.
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