Creamy Kabocha Squash Flan
Creamy Kabocha Squash Flan

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Hi, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy kabocha squash flan. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

It's called kabocha squash in the US and Japanese pumpkin in Australia (how about in your country?). Pressure Cooked in Instant Pot, this Kabocha Pumpkin Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha. Try this Kabocha pumpkin crème caramel, aka bánh flan bí đỏ, a great dessert to celebrate Fall! ♥ Công thức tiếng Việt.

Creamy Kabocha Squash Flan is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Creamy Kabocha Squash Flan is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

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

It's a creamy and perfectly spiced Indian curry recipe with tender chicken and lots of sauce to mop up with warm naan. 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.

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.

Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won't do the trick). I love all winter squash, but particularly like Kabocha squash because it has dense, not too watery flesh, and a very subtle sweetness that allows you to use it in both I had used up most of my squash before we left Umbria, and had just a half of one remaining. I decided to make a creamy pasta dish. It's creamy, ultra-sweet and doesn't need peeling. This creamy Kabocha Salad has a kaleidoscope of flavors and colors!

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