Hello, I am Marie. Today, I’m gonna show you how to prepare creamy kabocha squash flan recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Kabocha Squash Flan Recipe
Creamy Kabocha Squash Flan is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Creamy Kabocha Squash Flan is something which I’ve loved my whole life.
To begin with this 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 can achieve it.
The ingredients needed to make Creamy Kabocha Squash Flan:
- Prepare 400 grams net weight Kabocha squash
- Make ready 80 grams Sugar
- Get 600 ml Milk
- Make ready 4 Eggs
- Take 100 ml Whipping cream
- Get 1 dash Vanilla extract
- Get 1 Rum
- Get 60 grams ◆ Granulated sugar
- Make ready 1 tbsp at the beginning and 1 tablespoon at the end ◆ Water
Instructions to make Creamy Kabocha Squash Flan:
- 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.
- 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.
- Microwave the kabocha squash with the skin still on until it gets soft. I used one fourth of a big kabocha squash.
- Peel off the skin and cut up the kabocha squash. You should have 400 g.
- Heat up the milk and sugar, and melt the sugar in the milk. Be careful not to let it it boil.
- 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.
- Strain the mixture into a pot or bowl. If you don’t strain it at this step it will not turn out smooth.
- Add the remaining milk, heavy cream, vanilla extract, and rum a little at a time while mixing.
- If a lot of bubbles are forming on top, place a paper towel gently on the batter to remove them.
- Pour the batter carefully into your molds, and cover the top with aluminum foil.
- 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.
- 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.
- 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
- 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.
- 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.
So that is going to wrap it up for this exceptional dish creamy kabocha squash flan recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
