Rich and Thick Kabocha Pudding

• 80 grams Sugar (do not use soft brown sugar)
• 3 tbsp Water
• 2 tbsp Hot water
• 400 grams boiled and peeled Kabocha squash
• 400 ml Milk
• 150 grams Sugar
• 4 Eggs
• 150 ml Heavy cream
• 50 ml Fresh cream for decoration

1. Making the Caramel Sauce: Add sugar and water to a small saucepan and turn to a strong medium heat.
2. Bring it to a boil, shake the pan back and forth, and turn off the heat once it has turned a deep caramel color.
3. Cook in the residual heat, and mix in hot water once it has turned dark brown, and pour into a mold.
4. Cut the kabocha into about 2 cm slices and microwave until softened.
5. Cut off the skin, and measure 400 g.
6. Whisk the eggs in a bowl, add in the fresh cream, and mix together.
7. Put the kabocha from Step 2, milk, and sugar into a blender, and blend until smooth.
8. Add 3 to 4 and mix together, and then add it to the mold from Step 1 while straining in 2-3 turns to remove the foam.
9. Place the mold from step 5 into a pan with boiling water, bake in a oven preheated to 340F/170C for 50 minutes immersed in hot water.
10. Stick a toothpick into it, and it is done if it comes out clean.
11. Bake for a little longer if it sticks to the toothpick.
12. Let it cool in the mold, wrap it with plastic wrap once the residual heat has dissipated, and cool it in the refrigerator further.
13. Cut around the edges with a knife when removing it from the mold.
14. If you use a plate to flip it over, it will be easier.
15. Mix sugar into the fresh cream used for topping to taste (not listed), whip it up, top the pudding, and you are done.

sugar, water, water, milk, sugar, eggs, cream, fresh cream

Taken from cookpad.com/us/recipes/142872-rich-and-thick-kabocha-pudding (may not work)