Kabocha Purin Cake (Caramel Custard with Kabocha squash)
Kabocha purin is one of the most popular desserts in Japan, especially during the Autumn season. It is delicious as well as nutritious. It is widely served in cafes and restaurants as a snack or dessert. You can make this at home too. Kabocha squash is very sweet and it is a perfect addition to the cake.
350g mashed squash
1 egg yolk
Dash of cinnamon powder
- Grease melted butter on the sides of an 18cm. round baking tin. Prepare the caramel. Combine the sugar and the water in a small pan. Warm it up until it starts to brown. When it starts to brown, gently move the pan, to achieve an even color. Pour into the baking pan and spread it out. Set aside.
- Prepare the mashed squash. Pare the skin off, cut it into big pieces, then mash the squash; there are 3 ways to soften the squash. Steam it (about 15 minutes), or use a microwave (about 5-7 minutes), or boil it (5-7 minutes).
- Put the egg and sugar in a medium bowl, and mix well (DO NOT whisk). Warm the milk and the cream to body temperature (approx 37 degrees C) in a small pan. Pour the milk and the cream into the egg and sugar mixture and mix. Add the rum and cinnamon powder and gradually pour the liquid into the mashed squash. Mix well.
- Strain the mixture using a strainer to remove undesired solid particles from the mashed squash and to achieve a smooth mixture and pour into the baking tin. Bake it at 160 degrees for 60-90 minutes in a bain-marie, also known as a double boiler. If the top surface starts to burn, cover with foil. Check with a skewer, if nothing sticks, it’s ready. Cool it down, and store it for a minimum of 2 hours (ideally overnight) in a fridge.