Halloween Kabocha Squash Pudding - squash

Method

• 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.