Wrap kabocha with plastic wrap and microwave at 600W for 4 minutes.
Slice off the top of the kabocha. The part where stem is has a hole so cut below.
Cut around the yellow flesh with knife.
Remove seeds and hollow out the flesh with spoon.
Place the chunks of squash into a heatproof dish for microwaving.
Carve a face in the pumpkin skin.
Put the dish with kabocha in the microwave 600W for 3 minutes. Allow to cool down.
Preheat oven to 340°F/170°C
Meanwhile, crack eggs in a bowl, add sugar and stir.
Place the softened kabocha and half of the milk into a blender and pulse. Transfer the resulting mixture into a saucepan. Pour the remaining milk into the same blender, blend, and then transfer to the saucepan.
Pour the egg mixture, heavy cream and vanilla into the saucepan. Mix over low heat. Pour this mixture into the kabocha.
Place kabocha into a heatproof dish and place this on a deep baking tray filled to 3 cm deep with simmering water. Bake in the oven preheated to 340°F/170°C for 35 minutes.
Once it cools down, chill in the fridge Enjoy eating the whole pumpkin. You can also eat the skin.
Story Behind this Recipe
I made this for Halloween. Very easy!!
I cook with my 3 year old daughter and make cute party food when there is a birthday or seasonal event. I’m also thinking of making a category for Halloween!