Vermicular | Kabocha Squash Custard

Kabocha Squash Custard

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

[LOW] 20 min

[MED] 4 min

[WARM 200°F] 90 min

Ingredients

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

Equipment
7” round cake pan

DIRECTIONS
  1. For Caramel Sauce, heat sugar and water in a saucepan over medium heat while swirling 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 kabocha mixture on top. Cover with aluminum foil.

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

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

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

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo