Kabocha purin (かぼちゃプリン)

Steps

1. 

   Prepare the caramel sauce: in a small saucepan combine 3 tbsp sugar and 1 tsp water, stir and place over medium heat, stirring until the sugar dissolves and the mixture turns golden‑brown. Remove from heat, pour in 2 tbsp boiling water, return to low heat and cook until syrupy. Set the sauce aside.

2. 

   Prepare the pumpkin: cut 120 g pumpkin into quarters, remove seeds and fibrous flesh, steam for about 10 minutes until tender. Peel and mash the flesh into a puree.

3. 

   Make the egg‑milk mixture: in a separate bowl dissolve 3 tbsp sugar in 150 ml milk and stir. In another bowl whisk 2 pcs eggs until smooth. Gradually pour the milk‑sugar mixture into the eggs, mixing thoroughly. Strain the resulting mixture through a sieve.

4. 

   Gradually add the egg‑milk mixture to the pumpkin puree, stirring constantly to obtain a homogeneous batter.

5. 

   Divide the batter into four ramekins about 2–3 cm deep. Place the ramekins in a steamer, cover with a clean kitchen towel and a lid. Steam over medium heat for about 1 minute, then reduce to low heat and steam for 12–15 minutes until the pudding is set.

6. 

   Cool the pudding, then refrigerate. Before serving, drizzle each piece with the prepared caramel sauce.