Recipe: Kabocha squash creme caramel


Total time: 3 hours, 40 minutes, plus overnight chilling

Servings: 12

Note: From Christian Shaffer. You will need a 9-inch glass loaf pan.

1/2 small kabocha squash (about 3 cups cubed)

1 tablespoon butter

2 1/2 cups sugar, divided

1 quart whipping cream

6 large eggs

2 large egg yolks

1 teaspoon vanilla extract

Pinch of salt

1. Heat the oven to 300 degrees. Peel and seed the kabocha squash and cut it into about 1-inch cubes. You should have 3 cups of cubed squash.

2. In a heavy-bottomed sauce pot, melt the butter and add one-half cup sugar, squash and 3 tablespoons water and bring to a simmer; then turn the heat to low and cover. Make sure to check the squash frequently and stir until the mixture is a puree, about 30 minutes. You should have 1 cup puree.

3. Meanwhile, mix the cream, eggs, yolks, 1 cup sugar, vanilla and pinch of salt. Let stand 1 hour.

4. Take the remaining 1 cup sugar and, in a heavy-bottomed sauce pan over high heat, melt the sugar and cook it until it caramelizes to a deep amber color, 5 to 10 minutes. Pour the caramelized sugar evenly into the bottom of a bread loaf pan, and let cool 5 minutes.

5. Pass the cooked squash through a fine sieve. Add 1 cup of the strained squash to the cream mixture. Mix well, then pour into the loaf pan.

6. Place the loaf pan into a larger baking dish. Fill the dish with hot water, about 1 1/2 inch high around the loaf pan, and bake 1 1/2 to 2 hours, until the creme caramel is set and the center has a slight jiggle.

7. Let cool 1 hour on a wire rack, then cover and chill overnight. When you are ready to unmold the creme caramel, loosen the sides with a small spatula. Dip the loaf pan into a pan of hot water to loosen the bottom and sides. Invert onto a serving platter.

Each serving: 497 calories; 5 grams protein; 46 grams carbohydrates; 1 gram fiber; 34 grams fat; 20 grams saturated fat; 251 mg. cholesterol; 80 mg. sodium.

Copyright © 2017, Los Angeles Times
EDITION: California | U.S. & World