Ingredients
¾cupsugar
3tbspwater
13ozkabocha squash,chopped, peeled
3large eggs
2large egg yolks
6tbspsugar
¾cupmilk
¾cupheavy cream
1½tspvanilla extract
8cupsboiling water
Preparation
Preheat the oven to 320 degrees F.
In a small pan, combine the sugar and water.
Without stirring or shaking the pan, cover with a lid and bring to a simmer over medium heat.
Cook for 3 to 5 minutes until the sugar crystals have dissolved.
Remove the lid and continue cooking for about 5 minutes more until the color starts to change.
When the caramel reaches a golden brown color, remove the pan from the heat.
Immediately pour the caramel into a 9-inch deep-dish pie dish and carefully swirl the dish around to coat the entire bottom.
Set aside to cool completely.
Add the kabocha squash to a medium heatproof bowl lined with a paper towel.
Cover with plastic wrap and microwave for 3 to 4 minutes, until tender.
Set aside.
In a separate medium bowl, whisk together the eggs, egg yolks, and sugar.
Add the milk, heavy cream, and vanilla, and whisk until well combined.
Transfer the squash and egg mixture to a blender, and blend until completely smooth.
Pour the kabocha mixture into the pie dish with the caramel.
Lay a dish towel in a large roasting pan —to help prevent the pie dish from moving around.
Place the pie dish in the pan, then carefully pour in the boiling water until it comes about halfway up the sides of the dish, taking care not to splash any water into the flan.
Bake for 30 to 35 minutes, until the center is just set to the touch but still jiggly.
A thermometer inserted in the center should read 175 degrees F.
Remove the flan from the water bath, and let cool to room temperature before chilling overnight in the refrigerator.
When ready to serve, gently run a knife around the edges of the pie dish to loosen the flan.
Set a rimmed plate or serving dish on top of the pie dish, then carefully and quickly flip the flan onto the plate.
Slice and serve.
Enjoy.
