Soak gelatin in 4 tablespoons of water. Brush melted butter lightly inside the mold. (Optional)
Remove seed from kabocha and wrap with plastic wrap. Microwave (900 W) for 4 minutes 40 seconds.
Let the covered kabocha cool.
Put granulated sugar and 1 tablespoon of water in a saucepan and heat until golden brown. Then add an extra 1 tablespoon of hot water and pour the sauce into the mold.
Peel the kabocha rind and mash with a fork. Melt the gelatin over a hot water bath or in the microwave. (Be careful not to over-heat!)
Pour milk in a saucepan and heat over low heat. Add sugar and dissolve.
Put mashed kabocha, milk and melted gelatin into a blender. Purée and then strain.
Return the mixture into the blender and add heavy cream. Pulse a few times to combine and strain again. Pour the mixture into the mold. Once it has cooled, chill in the refrigerator.
Cover the mold with a serving plate and turn over. Remove the mold. Slice and decorate with whipping cream and mint according to your taste.
Story Behind this Recipe
This recipe resulted from many trials to serve at my cafe! It is easier than using egg!! I received tons of good reviews, so I uploaded this recipe. It is also good for Halloween.
600 g of uncooked kabocha squash is good enough. You don’t have to use light brown sugar, but it will give the pudding a richer taste. Resting the kabocha after cooking gives nicer color. If you cannot spread caramel sauce evenly in the mold, don’t worry. It'll be melted in the mold when you take the pudding out.