Kabocha Squash Flan

-Ingredients (6 inch cake pan)-

  • 2 cups kabocha squash puree
2 ¾ cups half and half
  • 4 eggs
  • 1/2 cups sugar


  1. Preheat oven to 325F.
  2. Steam kabocha squash until it gets very soft.
  3. Place kabocha squash, (without skin) into food processor or blender.
  4. Add sugar, then puree smoothly.
  5. Add eggs and half and half, then blend well. Pour the custard into a cake pan.
  6. To create the water bath: pour hot (not boiling) water into a roasting pan until it comes halfway up the side of the cake pan. Carefully transfer to the middle oven rack, and bake for 50 to 60 minutes, until the custard is barely set and just jiggles slightly.
  7. Cool for 3-4 hours and serve.
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