Kabocha, or Japanese pumpkin, is a wonderfully versatile vegetable. The texture and subtly sweet taste lends it to a variety of dishes; you can eat it savory, or sweet, as a side, soup, or as part of a dessert. Check out the following recipe for a sweet application-- a kabocha custard!
Pumpkin (guts and seeds removed, you can choose to remove the skin or not)...300g (10.6 oz)
2 Large eggs
200 ml (6.8 floz) heavy cream
90g (3.2 floz) honey
Flour: 30g (1.1 oz)
Spices like cinnamon or allspice 10g (0.4 oz)
Preheat the oven to 170°C (338F).
Heat the pumpkin in the microwave for 3 minutes and 30 seconds in a bowl with a cover or plastic wrap, then put it in a bowl. Mash it with a potato masher or a sturdy fork until it gets smooth.
Mix the eggs, heavy cream, honey and spices, then flour. Put a cooking sheet inside an 18cm diameter cake mold (it can be bigger or smaller) and pour the batter into the mold. Lift up the mold and let it rise and fall several times to release the air.
Bake in the oven for 40 minutes, until it gets puffy when shaken.
Leave it in the refrigerator overnight to set, and enjoy!