For Halloween Rich and Smooth Kabocha Squash Custard Pudding - eggs

Method

• Preheat the oven to 320F/160C.
• Boil water for the water bath.
• Meanwhile make the caramel sauce.
• Put 40 g of sugar and 1.5 teaspoons of water in a saucepan and caramelize over medium heat.
• Shake the pan occasionally as the edges begin to change color.
• Keep doing so until sauce turns dark brown.
• Be patient!
• Once the liquid is a nice dark brown, remove from the heat.
• Pour in an oven-safe dish.
• It doesnt matter if it doesn't coat the bottom evenly.
• Cut the kabocha into 3cm cubes with the rind still attached.
• Place in the silicon steamer or a covered microwave-safe dish and microwave for about 5 minutes.
• To puree the kabocha, remove the rind by scooping the flesh with a spoon, then press the flesh through a finely meshed strainer with a wooden spatula.
• It might seem like a bit of a hassle, but this produces a smooth texture.
• Add the heavy cream to the kabocha puree and mix.
• Pour the milk in a sauce pan and warm until it's nearly boiling.
• Crack the eggs into another bowl.
• Add the sugar and beat with a whisk.
• Then gently pour the milk from step 8 little by little into the mixture and stir.
• Also add rum to taste.
• Pour the egg mixture from step 9 through a strainer into the kabocha puree from step 7 and mix well.
• Transfer the custard mixture from step 10 into the dish with the caramel sauce.
• Place this dish in a baking tray filled half-way up with simmering water.
• Bake in preheated 320F/160C oven for about 40 minutes.
• You can also pour custard mixture through strainer in step 11.
• It gives greater smoothness.
• If the kabocha puree blocks the strainer, try stirring with a spoon.
• Please chill well in the fridge as it will be very soft after baking.