Kabocha Purin Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) and prepare hot water for a water bath.
2. Combine the water and sugar in a small heavy saucepan over medium heat without stirring until the sugar turns medium to dark brown. Carefully pour the caramel into a 6-inch round cake pan, tilting to coat the bottom. Let it cool and harden.
3. Cut the kabocha into 2-inch (5 cm) cubes. Steam for about 15 to 20 minutes, or microwave for 8 to 10 minutes, until a fork pierces them easily. Let cool until safe to handle, scrape off the skin, mash the flesh and press it through a mesh strainer to make a smooth puree.
4. In a large bowl, whisk the eggs and sugar until well combined.
5. Heat the milk and cream in a saucepan over medium heat until it just starts to bubble. Slowly pour the hot milk into the eggs in a thin stream while whisking constantly.
6. Whisk the kabocha puree and vanilla into the egg mixture until fully combined.
7. Pour the custard into the caramel-lined cake pan.
8. Set the cake pan in a larger baking dish and pour hot water into the dish until it reaches about halfway up the sides of the pan.
9. Bake in the water bath for 35 to 40 minutes, until a knife inserted in the center comes out clean with no liquid clinging to it.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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