Make the caramel first. Place the sugar and water into a small white container, and caramelize in the microwave while keeping an eye on it. Keep close watch over it after the 2.5 minute mark.
Pour the finished caramel into a pudding mold while it is still hot (18 cm round mold), and the prep work is done. There is no need to spread it out equally.
Remove the flesh from the kabocha, slice off its thick skin, cut into 2 cm cubes, wrap in plastic wrap, and microwave until soft (about 5 minutes).
Add the kabocha from Step 3, along with the milk, sugar, and [A] into a food processor, and blend until smooth (2-3 minutes). The sugar will dissolve easily from the heat of the kabocha.
Once it has become a smooth cream, add cream, eggs, [B], and pulse in 10 second intervals 3 times. Now the pudding mixture is done.
Pour the mixture directly from the food processor, using a strainer, into the pan with the caramel from Step 2. This reduces washing.
Preheat an oven to 340°F/170°C, and bake submerged in a pan of hot water for 40-50 minutes. It is done once you poke it with a toothpick and it comes out clean.
Let it cool, chill in the fridge, flip it onto a large dish, and it is done. There will be a lot of caramel left on the bottom, so spoon over as much of the pudding as you can.
Story Behind this Recipe
This is a home-adapted version of a pudding recipe I had seen somewhere. It's a simple recipe that doesn't use a flame torch, and produces just a few dirty dishes. Making the caramel in the small dish is really fun. Making a large one of these as opposed to a bunch of small cups is definitely much easier. It looks extravagant, too.
The caramel sauce introduced here is extremely simple and uses only 1 dish. It will thicken even more in the residual heat, so once it has started to turn brown, open the microwave a bit to check it. Place it in the pudding mold while it is still hot. The bowl is hot so be careful. Do not worry if the pudding doesn't come out clean from the pan. The burnt caramel will come off if you soak it in water.