Pass the kabocha squash through a strainer. Put all the ingredients except vanilla essence in a small pot and heat over medium.
Keep stirring until air bubbles pop on the surface. Reduce the heat to low and keep stirring for another 2~3 minutes.
Add the vanilla essence, mix, and turn off the heat. Leave it to cool and it's done!!
Story Behind this Recipe
My child is allergic to eggs. I tried so many times to make egg-free custard cream. Sometimes it became too runny, and other times it turned out clumpy like small dumplings. But I was finally able to come up with a delicious custard cream!!