Microwave the kabocha squash until it's soft, peel the skin, and mash it with a spoon.
Combine the milk and sugar into a heatproof bowl and microwave for 3~4 minutes without a lid. Mix and dissolve the sugar.
Beat the eggs in a separate bowl, pour the milk in slowly from Step 2. Strain the mixture and add vanilla extract if you have it.
Add the kabocha squash from Step 1 slowly into egg mixture from Step 3, and strain twice.
Place a small pot with sugar and 1 tablespoon of water over the heat. When it browns, remove from heat, and add 1 tablespoon of hot water.
Pour the caramel sauce from Step 5 into molds, then slowly pour in the egg mixture from Step 4. Bake for about 15 minutes at 300°F/150°C.
Story Behind this Recipe
I wanted to make Halloween sweets, so I created this recipe.
When you strain the kabocha squash, if it's still lumpy, push it through a sieve. That will make it smooth. Microwave times vary, so adjust accordingly. Keep the skin from Step 1, and make Jack-o'-Lanterns on your puddings. Halloween style.