Recipe of Ultimate Creamy Kabocha Squash Flan

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Quick Creamy Kabocha Squash Flan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Creamy Kabocha Squash Flan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Kabocha Squash Flan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Kabocha Squash Flan is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Creamy Kabocha Squash Flan using 9 ingredients and 15 steps. Here is how you cook it.

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.

Don't forget to strain it. It's fine to add the caramel sauce last but I recommend using a lot. A nice thick flan with lots of caramel sauce tastes amazing!
I made the green decorations you see in the photos out of the kabocha squash skins. For about 10 cocottes. Recipe by twinflower

Ingredients and spices that need to be Make ready to make Creamy Kabocha Squash Flan:

1. 400 grams net weight Kabocha squash
2. 80 grams Sugar
3. 600 ml Milk
4. 4 Eggs
5. 100 ml Whipping cream
6. 1 dash Vanilla extract
7. 1 Rum
8. 60 grams ◆ Granulated sugar
9. 1 tbsp at the beginning and 1 tablespoon at the end ◆ Water

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.

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So that is going to wrap it up for this exceptional food Recipe of Award-winning Creamy Kabocha Squash Flan. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!