Creamy Kabocha Squash Flan. Pressure Cooked in Instant Pot, this Kabocha Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha. Over here in the US, I've been seeing kabocha (or kabocha squash) being sold alongside with pumpkins and other squashes at some local grocery. Try this Kabocha pumpkin crème caramel, aka bánh flan bí đỏ, a great dessert to celebrate Fall! ♥ Công thức tiếng Việt.

Kabocha squash is a variety of Japanese squash that is similar to butternut squash in taste. The outside of the squash is typically shaped like a pumpkin, but with a rough textured green outer skin with a vibrant orange flesh inside. Sometimes those rough exteriors can really mask a beautiful inside, just. You can have Creamy Kabocha Squash Flan using 9 ingredients and 15 steps. Here is how you cook it.

Ingredients of Creamy Kabocha Squash Flan

It's 400 grams of net weight Kabocha squash.
It's 80 grams of Sugar.
Prepare 600 ml of Milk.
Prepare 4 of Eggs.
You need 100 ml of Whipping cream.
You need 1 dash of Vanilla extract.
It's 1 of Rum.
You need 60 grams of ◆ Granulated sugar.
You need 1 tbsp of at the beginning and 1 tablespoon at the end ◆ Water.

Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Cover with plastic wrap and microwave for Transfer the squash and egg mixture to a blender and blend until completely smooth. Pour the kabocha mixture into the pie dish with the caramel. Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter.

Creamy Kabocha Squash Flan instructions

Making the Caramel Sauce: Put the sugar and one tablespoon of water into a small pot and heat it on a medium heat. Once it turns a nice golden brown, turn off the heat and add one more tablespoon of water..
Coat your molds in melted butter and then add the caramel sauce to the bottom. Preheat the oven to 160°C. Also boil some water to use later when baking..
Microwave the kabocha squash with the skin still on until it gets soft. I used one fourth of a big kabocha squash..
Peel off the skin and cut up the kabocha squash. You should have 400 g..
Heat up the milk and sugar, and melt the sugar in the milk. Be careful not to let it it boil..
Place the cut up kabocha squash and eggs in a blender or food processor, and add in the milk and sugar combination from Step 4 as it mixes..
Strain the mixture into a pot or bowl. If you don't strain it at this step it will not turn out smooth..
Add the remaining milk, heavy cream, vanilla extract, and rum a little at a time while mixing..
If a lot of bubbles are forming on top, place a paper towel gently on the batter to remove them..
Pour the batter carefully into your molds, and cover the top with aluminum foil..
Place the molds in a pan filled with the hot water boiled earlier, and bake it all in the oven at 160°C for 35~40 minutes. Make sure to fill the outside pan with lots of hot water. A shallow baking sheet is good for this..
Now all you have to do is enjoy the thick and creamy texture of your flan. It's not too heavy so you'll eat it right up..
You could add caramel tablets too! Throw in an extra one for a super-special treat. Here's my "Easy Homemade Caramel Tablets for Flan".
The decorations in the photo I made from whip cream (not in the ingredients list) scooped with a heated spoon and little shapes cut from the kabocha squash skin..
You can flip the flan over too, but it's really soft so breaks easily. I recommend only doing it with small one person-size molds..

It is revered for its nutrient-rich flesh and mildly sweet flavor. In Japanese cuisine, kabocha is a very traditional ingredient that often appears in everyday family meals. Kabocha Pie かぼちゃパイ • Just One Cookbook. Try something different for the holidays this year with this rich and creamy Kabocha Pie with a Pudding Desserts Dessert Recipes Flan Dessert Kabocha Squash Recipe Instant Pot Pumpkin Flan Easy Japanese Recipes Korean Recipes Cuban Recipes. I love all winter squash, but particularly like Kabocha squash because it has dense, not too watery flesh, and a very subtle sweetness that allows you to use it in both I had used up most of my squash before we left Umbria, and had just a half of one remaining.