Categories:Viewed: 27 - Published at: 4 years ago


  • 100 grams Kabocha squash
  • 500 ml Milk
  • 85 grams Sugar
  • 4 medium Eggs
  • 40 grams Sugar


  • Microwave the kabocha squash until it's soft, peel the skin, and mash it with a spoon.
  • Combine the milk and sugar into a heatproof bowl and microwave for 3~4 minutes without a lid.
  • Mix and dissolve the sugar.
  • Beat the eggs in a separate bowl, pour the milk in slowly from Step 2.
  • Strain the mixture and add vanilla extract if you have it.
  • Add the kabocha squash from Step 1 slowly into egg mixture from Step 3, and strain twice.
  • Place a small pot with sugar and 1 tablespoon of water over the heat.
  • When it browns, remove from heat, and add 1 tablespoon of hot water.
  • Pour the caramel sauce from Step 5 into molds, then slowly pour in the egg mixture from Step 4.
  • Bake for about 15 minutes at 300F/150C.