Autumn is my favorite season for many reasons, and food is a big part of it.
In Japan, when you say "pumpkin," everyone thinks of kabocha squash—without exception. And to me, it's the tastiest squash (or yes, I still call it a pumpkin) of all. It's sweet, fluffy, and full of flavor. I love making both savory and sweet kabocha dishes during the season.
I've been making this kabocha custard for over 25 years. I first learned the recipe while working at an Italian restaurant as a student. Every time I eat it, I’m reminded of sneaking bites in the kitchen, taking turns with my co-workers so we wouldn’t get caught by the manager!
The recipe is pretty simple: make the caramel, mix all the ingredients, and bake in a water bath for 50 minutes at 340°F.
But here are a few tips to make it perfect:
- Avoid foam: To get a creamy custard, don’t create foam. I’ve tried using a mixer, but it makes the custard too fluffy, which is not what you want.
- Don't overbake: Timing is key. If the top starts to brown, cover it with foil. The custard should still jiggle slightly when you take it out, but it will set as it cools.
- Use kabocha pumpkin: I always include the skin since it's full of nutrients (and once steamed, the skin isn’t bitter at all). Never use canned pumpkin. Fresh kabocha makes a huge difference in flavor.
- Balance the spices: I prefer just a spoonful of cinnamon to let the kabocha flavor shine, but feel free to add more spices to your taste.
Ingredients (Makes 2-quart / 7x11" Pyrex size)
Caramel:
- 100g sugar
- 1 tbsp water
Custard:
- 260g kabocha, seeds removed
- 70g sugar
- 1 tsp cinnamon
- 260g milk
- 1/3 vanilla bean or 1 tsp vanilla extract
- 260g heavy cream
- 2 eggs
- 2 egg yolks
Instructions
- Preheat oven to 360°F.
- Prepare the kabocha (skin-on—it’s no small feat, I know! Use a good knife, like mine and be careful ) and steam until soft.
- While the kabocha cooks, make the caramel. Add 1 tbsp water to the sugar in a pot and cook until it has a slight burnt flavor. Swirl the pot, but don’t stir. Immediately pour the caramel into your custard dish.
- For the custard: If using vanilla bean, split it and add to the milk, warming to about 80°F. Remove the bean, scrape out the seeds, and return them to the milk. If using extract, just add it to the milk.
- Puree the steamed kabocha with the skin and mix in the sugar and cinnamon.
- Gradually add the beaten eggs and yolks, then the vanilla milk and heavy cream.
- Strain the mixture for a silky finish, then pour over the caramel in your dish.
- Place the dish in a tray, add boiling water for a water bath, and reduce the oven to 340°F. Bake for 50 minutes, covering with foil if it begins to brown.
- Avoid overbaking—there should be a slight jiggle! Cool to room temperature, then refrigerate overnight to let the caramel melt at the bottom.
Voilà! Enjoy the world’s best kabocha custard!
Products that are used in the kabocha pumpkin custard making
