Kabocha Flan
Kabocha is a perfect squash variety for baking!
Tasty Team
77% would make again
Total Time
12 hr
12 hr
Prep Time
10 minutes
10 min
Cook Time
41 minutes
41 min
Total Time
12 hr
12 hr
Prep Time
10 minutes
10 min
Cook Time
41 minutes
41 min
Ingredients
for 10 servings
Caramel
- ¾ cup sugar (150 g)
- 3 tablespoons water
Kabocha Flan
- 13 oz kabocha squash (375 g), chopped and peeled
- 3 large eggs
- 2 large egg yolks
- 6 tablespoons sugar
- ¾ cup milk (180 mL)
- ¾ cup heavy cream (180 mL)
- 1 ½ teaspoons vanilla extract
- 8 cups boiling water (1.9 L)
Special Equipment:
- pie dish, deep dish (9 inch - 22 cm)
Nutrition Info
- Calories 183
- Fat 9g
- Carbs 20g
- Fiber 0g
- Sugar 18g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 320°F (160°C).
- Make the caramel: In a small pan, combine the sugar and water. Without stirring or shaking the pan, cover with a lid and bring to a simmer over medium heat. Cook until the sugar crystals have dissolved, 3–5 minutes. Remove the lid and continue cooking until the color starts to change, about 5 minutes more. When the caramel reaches a golden brown color, remove the pan from the heat. Immediately pour the caramel into a 9-inch (22 cm) deep-dish pie dish and carefully swirl the dish around to coat the entire bottom. Set aside to cool completely.
- 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 3–4 minutes, until tender. Set aside.
- In a separate medium bowl, whisk together the eggs, egg yolks, and sugar. Add the milk, heavy cream, and vanilla, and whisk until well combined.
- 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.
- Lay a dish towel in a large roasting pan — this will help prevent the pie dish from moving around. Place the pie dish in the pan, then carefully pour in the boiling water until it comes about halfway up the sides of the dish, taking care not to splash any water into the flan.
- Bake for 30–35 minutes, until the center is just set to the touch but still jiggly. A thermometer inserted in the center should read 175°F (80°C).
- Remove the flan from the water bath, and let cool to room temperature before chilling overnight in the refrigerator.
- hen ready to serve, gently run a knife around the edges of the pie dish to loosen the flan. Set a rimmed plate or serving dish on top of the pie dish, then carefully and quickly flip the flan onto the plate. Slice and serve.
- Enjoy!
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