Kabocha Purin
Purin (pudding) filled with smooth, sweet kabocha squash puree - a taste of autumn
Equipment
Ingredients
- 11 oz Kabocha (pureed)
- 2 eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1/3 cup heavy cream
- 1/2 tsp vanilla
Caramel Sauce
- 3 Tbsp water
- 1/3 cup sugar
Instructions
- Preheat the oven to 350°F (180°C). Prepare hot water for a water bath.
- Combine water and sugar in a small, heavy-bottomed saucepan. Cook over medium heat, without stirring, until the sugar turns medium to dark brown. Carefully pour the hot caramel into a 6-inch round cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.
- Cut the kabocha squash into 2-inch (5 cm) cubes. Steam the cubes for about 15-20 minutes, or microwave for 8-10 minutes, until tender when pierced with a fork. Allow the cooked squash to cool until safe to handle. Remove the skins by gently scraping the flesh with a spoon. Mash the flesh, then press it through a mesh strainer to create a smooth puree. Set the puree aside.
- In a large bowl, whisk together eggs and sugar until well combined. In a saucepan, heat milk and cream over medium heat until it just starts to bubble. Slowly pour the hot milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs. Continue whisking vigorously throughout this process to prevent curdling.
- Add the kabocha puree and vanilla to the egg and milk mixture, whisking constantly to incorporate fully. Carefully pour the kabocha custard mixture into the caramel-lined cake pan.
- Place the filled cake pan in a larger baking dish or roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the cake pan, creating a water bath (bain-marie). Carefully transfer the water bath setup to the preheated oven. Bake for 35-40 minutes. To check for doneness, insert a knife into the center of the purin. If it comes out clean without liquid clinging to it, the purin is done.