Vermicular | Kabocha Squash Custard (22cm)

Kabocha Squash Custard (22cm)

Tailored for Oven Pot Click to Modify
Cooking Time
Cook
50 min
Ingredients

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

Caramel Sauce
⅜ cup (80 g) granulated sugar
4 teaspoons water

Equipment
7” round cake pan

DIRECTIONS
  1. 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.

  2. 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.

  3. Add the milk and cream to a separate saucepan. Warm and set aside.

  4. 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 mixture through a sieve and pour into the cake pan from Step 1. Cover with aluminum foil.

  5. 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.

Note
  • If the surface of the custard ripples in Step 5 when checking for doneness, extend the cooking time.

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