I loooove cream caramel, and this recipe is with my favourite autumn vegetable: kabocha squash. It tastes more like pumpkin pie, but much creamier and with less spice. If you don’t mind the appearance, you can use the skin too. There is a lot of nutrition in the part between the yellow and the skin, it’s really a waste not to eat it. If you prefer a much softer texture, add more milk and make it with small individual containers.
Kabocha Purin (cream caramel with kabocha squash)
- Prep Time
- Cook Time
- 350g mushed squash
- 4 eggs
- 1 egg yolk
- 130g sugar
- 200ml milk
- 250ml cream
- 1tsp rum
- 1/2 cinnamon powder
- < for caramel >
- 100g sugar
- 20ml water
- Brush melted butter on the sides of cake tin. Prepare the caramel. Combine the sugar and the water in a small pan. Warm it up until it starts brown. When it starts to brown, gently move the pan, to achieve an even colour. Pour into the cake tin and spread it out. Set a side.
- Prepare the mashed squash . Take the skin off, cut it in big pieces, then mash 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 mix. Add the rum and cinnamon powder, Pour the liquid to the squash mash, little by little. Mix well.
- Filter the resulting mix, then pour into the cake tin. Bake it at 160 degree for 50-60 minutes in bain marie. If the top surface starts burn, cover with foil. Check with a skewer, if nothing sticks, it's ready. Cool it down, and keep for a minimum 2 hours (ideally over night ) in a fridge.
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