170 to 200 g (use more if you want to keep the texture of the squash, use less if you like the pudding texture)
a small amount if possible
Chop the kabocha squash. Put into a heat-proof container and cover with plastic wrap. Microwave until softened.
Put all ingredients for the caramel sauce into a pan and heat until golden brown. It burns quickly after it changes color, so be careful and work quickly.
Take it off the heat and pour immediately into the cake pan or dish. (Don't worry if it doesn't spread out nicely - it will be alright.)
Peel the heated kabocha squash and put that into a colander or sieve. Preheat the oven at 160℃.
Mix together the whole eggs, egg yolks, and sugar.
Next, add the milk (cold milk is fine.)
Put the colander with the kabocha squash into the egg mixture.
Mix to dissolve the kabocha. Add vanilla oil if you have some.
Pour the pudding mixture into the pan or dish with caramel. Put water into a baking dish, and steam-bake for 40 minutes in a 160℃ oven.
Test with a skewer. If it comes out clean, it's done!
Set aside to cool without removing from the pan or container. When removing, slide the edges with a knife. Cover with a dish and flip over to remove nicely.
Also great with whipped cream and rum! "My Own Special Whipped Cream with Rum" Recipe ID: 2210746.
I've made baked it in a heart-shaped mold.
I personally like the caramel to be bitter, so it looks really dark in the photo. When serving children, turn the heat off earlier so that the caramel remains sweet.
You could keep leftover egg whites in the freezer. They come in handy when making desserts.
Story Behind this Recipe
My mother loves kabocha pudding, and she wanted to eat it whole every time I made them. That's why this recipe doesn't use heavy cream. The kabocha flavor is rather strong and rich, but still the pudding tastes simple and light so that she can eat lots without the guilt.
If you want to keep the texture of the kabocha squash, use a rough colander. If you like it smooth, use a fine colander. Use a blender or food processor for an even smoother result. I usually keep my leftover egg whites in the freezer to use for baking later.