Recipe of Award-winning Creamy Kabocha Squash Flan

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

Creamy Kabocha Squash Flan is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Creamy Kabocha Squash Flan is something that I have loved my entire life.

Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Cover with plastic wrap and microwave Add the milk, heavy cream, and vanilla, and whisk until well combined. Transfer the squash and egg mixture to a blender and blend until completely smooth. Try this Kabocha pumpkin crème caramel, aka bánh flan bí đỏ, a great dessert to celebrate Fall! ♥ Công thức tiếng Việt.

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

The ingredients needed to make Creamy Kabocha Squash Flan:

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

In Japanese cuisine, kabocha is a very traditional ingredient that often appears in everyday family meals. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won't do the trick).

Steps 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.

Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won't do the trick). Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months. Easy to prepare and only a few ingredients required! To me, kabocha squash tastes like a stick of butter when it has been roasted and mashed, and we all know how we all feel about butter.

So that’s going to wrap it up with this special food creamy kabocha squash flan recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!