Step-by-Step Guide to Prepare Gordon Ramsay Creamy Kabocha Squash Flan

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, creamy kabocha squash flan. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Creamy Kabocha Squash Flan is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Creamy Kabocha Squash Flan is something which I’ve loved my whole life.

Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Cover with plastic wrap and microwave 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. Try this Kabocha pumpkin crème caramel, aka bánh flan bí đỏ, a great dessert to celebrate Fall! ♥ Công thức tiếng Việt.

To get started with this particular recipe, we have to prepare a few components. You can have creamy kabocha squash flan using 9 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Creamy Kabocha Squash Flan:

1. Get 400 grams net weight Kabocha squash
2. Take 80 grams Sugar
3. Get 600 ml Milk
4. Prepare 4 Eggs
5. Take 100 ml Whipping cream
6. Get 1 dash Vanilla extract
7. Prepare 1 Rum
8. Take 60 grams ◆ Granulated sugar
9. Make ready 1 tbsp at the beginning and 1 tablespoon at the end ◆ Water

In Japanese cuisine, kabocha is a very traditional ingredient that often appears in everyday family meals. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won't do the trick).

Instructions to make Creamy Kabocha Squash Flan:

1. Making the Caramel Sauce: Put the sugar and one tablespoon of water into a small pot and heat it on a medium heat. Once it turns a nice golden brown, turn off the heat and add one more tablespoon of water.
2. Coat your molds in melted butter and then add the caramel sauce to the bottom. Preheat the oven to 160°C. Also boil some water to use later when baking.
3. Microwave the kabocha squash with the skin still on until it gets soft. I used one fourth of a big kabocha squash.
4. Peel off the skin and cut up the kabocha squash. You should have 400 g.
5. Heat up the milk and sugar, and melt the sugar in the milk. Be careful not to let it it boil.
6. Place the cut up kabocha squash and eggs in a blender or food processor, and add in the milk and sugar combination from Step 4 as it mixes.
7. Strain the mixture into a pot or bowl. If you don't strain it at this step it will not turn out smooth.
8. Add the remaining milk, heavy cream, vanilla extract, and rum a little at a time while mixing.
9. If a lot of bubbles are forming on top, place a paper towel gently on the batter to remove them.
10. Pour the batter carefully into your molds, and cover the top with aluminum foil.
11. Place the molds in a pan filled with the hot water boiled earlier, and bake it all in the oven at 160°C for 35~40 minutes. Make sure to fill the outside pan with lots of hot water. A shallow baking sheet is good for this.
12. Now all you have to do is enjoy the thick and creamy texture of your flan. It's not too heavy so you'll eat it right up.
13. You could add caramel tablets too! Throw in an extra one for a super-special treat. Here's my "Easy Homemade Caramel Tablets for Flan"
14. The decorations in the photo I made from whip cream (not in the ingredients list) scooped with a heated spoon and little shapes cut from the kabocha squash skin.
15. You can flip the flan over too, but it's really soft so breaks easily. I recommend only doing it with small one person-size molds.

Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won't do the trick). Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months. Easy to prepare and only a few ingredients required! To me, kabocha squash tastes like a stick of butter when it has been roasted and mashed, and we all know how we all feel about butter.

So that’s going to wrap it up with this special food creamy kabocha squash flan recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!