Kabocha Custard

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)