¼ medium (300 g) kabocha squash, seeded, peeled, and cut into ¼” chunks
⅜ cup (80 g) cane sugar
2 large eggs
2 large egg yolks
⅔ cup (150 ml) milk
⅔ cup (150 ml) heavy whipping cream
⅜ cup (80 g) granulated sugar
4 teaspoons water
7” round cake pan
Grease a 7” round cake pan with butter and set aside. 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, pour into cake pan, and refrigerate.
Add 2 tablespoons of water into pot and lay a sheet of parchment paper on top. Add kabocha, cover, and simmer over low heat for 20-30 minutes or until tender when pierced. Transfer kabocha to a bowl and mash with a spoon.
Add the milk and cream to a separate saucepan. Warm and set aside.
In a medium bowl, whisk together the eggs, egg yolks, and sugar. Gradually whisk in the warmed milk mixture until smooth. Stir in the kabocha from Step 2. Strain the mixture through a sieve and pour into the cake pan from Step 1. Cover with aluminum foil.
Pour 500 ml of water and stack two flat, heat-resistant plates in the pot. Cover and bring to a boil over medium heat, about 5 minutes. Place the foil-covered cake pan on top of the plates and steam-bake over low heat for about 25 minutes. To check for doneness, lightly jiggle to see whether the custard is set. Serve warm.
If the surface of the custard ripples in Step 5 when checking for doneness, extend the cooking time.
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