De-seed the kabocha squash , cut up into bite sized pieces and put in a heatproof container. Cover with plastic wrap and microwave until tender.
Mash up the kabocha squash while it's still hot with the back of a fork. Be careful not to burn yourself.
Put the eggs and sugar in a bowl and mix well. Add the milk, cream, vanilla essence and cinnamon, and mix again.
When everything is mixed well together, add the mashed kabocha squash and mix some more. If you want the pudding to be totally smooth, strain it. The pudding liquid is done.
Make the caramel. Put the sugar and water in a small pan and simmer. When it has become caramel colored, pour into the mold while it's still hot.
The caramel with harden right away. Once it does, pour the pudding liquid into the mold, and bake in a 170°C oven in a hot water bath for 50 minutes.
Story Behind this Recipe
I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.
If you blend the peeled kabocha squash with milk in a blender it's easy! I always peel the kabocha squash and do step 4 in the directions in several batches, then blitz it in the blender! You need some moisture when blending kabocha squash, so I put in milk. You can substitute milk for the cream and this recipe will still work!