Kabocha Purin Cake for Halloween ( Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ

Ingredients: ((Caramel)) 40g granulated sugar 1 tbsp. water ((Kabocha Custard)) 350g Kabocha (Japanese squash) 3 eggs vanilla extract 60g granulated sugar 300ml milk Directions: ((Caramel)) 1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon. ) 2. Pour the sauce into the cake pan before it gets hard. ((Kabocha Custard)) 1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer. 2. Beat eggs in a bowl, then mix in a few drops of vanilla extract. 3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. you can clean off the caramel at the same time, not to waste it. 4. Mix in the warm milk mixture (4. ) into the egg mixture Add the mixture i