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.
*What is Bain-marie ? Click here.