Caramel Kabocha Squash Cream Cheese Clafoutis

• 100 grams Cream cheese
• 20 grams Butter
• 40 grams Granulated sugar
• 2 Eggs
• 120 ml Milk
• 2 tbsp Cake flour
• 1 tsp Rum
• 200 grams Kabocha
• 10 grams Butter
• 2 tbsp Granulated sugar
• 2 tsp Heavy cream

1. Grease the ramekins (oil/butter not listed) and chill in the refrigerator.
2. Bring the cream cheese and butter to room temperature or you can heat them in the microwave until soft.
3. Make the caramel kabocha.
4. Remove the skin and pulp from the kabocha and cut into 1~1.5cm chunks.
5. Microwave at 500-600 W for about 2.5 minutes.
6. Heat butter in a pot.
7. Once melted, add the kabocha.
8. While mixing the kabocha and butter together, add the sugar.
9. When it starts to brown, add the heavy cream and mix to finish.
10. Preheat the oven to 180C.
11. Knead the cream cheese and butter together in a bowl.
12. Add the sugar and mix.
13. Add the beaten eggs one at a time, mixing well with each addition.
14. Add the milk and rum and mix.
15. Sift the flour into the batter and combine.
16. Divide the caramel kabocha up between the four ramekins.
17. Pour the batter from Step 6 into the ramekins.
18. Bake at 180C for 30 minutes.
19. It's done!
20. If not serving immediately, wrap once cooled and store in the refrigerator.
21. Dust with powdered sugar to your liking and top with mint (not listed).

cream cheese, butter, sugar, eggs, milk, flour, kabocha, butter, sugar, heavy cream

Taken from cookpad.com/us/recipes/148879-caramel-kabocha-squash-cream-cheese-clafoutis (may not work)