Vermicular | Kabocha Squash Custard

Kabocha Squash Custard

Tailored for: Musui–Kamado
Cooking Flow
114 min
Cooking Steps

[LOW] 20 min

[MED] 4 min

[WARM 200°F] 90 min


⅓ medium (400 g) kabocha squash, peeled, cut into large chunks
½ cup (100 g) granulated sugar
4 eggs
⅔ cup (150 ml) milk
⅔ cup (150 ml) heavy whipping cream

Caramel Sauce
⅜ cup (80 g) granulated sugar
2 tablespoons water

7” round cake pan

  1. For Caramel Sauce, heat sugar and water in a saucepan over medium heat while swirling the pan in a circular motion. Once sugar has dissolved and mixture has browned, turn off heat and pour into a 7” round cake pan.

  2. Add 2 tablespoons of water in the pot and lay a sheet of parchment paper on top. Add kabocha, cover, and steam over [LOW] heat for 20-30 minutes or until tender. Remove from the pot and strain through a sieve into another bowl by mashing with a spoon.

  3. While kabocha is still warm, add the sugar, eggs, milk, and cream. Mix well to combine.

  4. Check that the caramel has solidified in the pan and pour the kabocha mixture on top. Cover with aluminum foil.

  5. Pour 100 ml water in the pot, lay parchment paper, and place the cake pan on top. Cover and boil over [MED] heat for 4 minutes, then steam-bake over [WARM 200ºF] for 90 minutes until the custard has firmed.

  6. Remove custard from the pot, let cool, and refrigerate. Slice into wedges and serve.

  • Covering the cake pan with aluminum foil prevents any water from dripping onto the custard while steam-baking.

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Musui–Kamado with the Vermicular Cookbook.

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