Cooking Tree's Kabocha Crème Brûlée

Name: Cooking Tree's Kabocha Crème Brûlée
Cook time: 180 min
Total time: 180 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 5 egg yolks; 60g sugar; 120g kabocha squash purée; 300g fresh cream; 150g milk; a pinch of salt; 4g vanilla bean paste; sugar for finishing, as needed

A moist and sweet relaxing dessert combining smooth kabocha squash purée with rich fresh cream

3 hr Difficulty Normal Snacks & desserts

Main ingredients

kabocha squash egg fresh cream milk vanilla bean paste

Ingredients needed

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kabocha squash egg fresh cream milk vanilla bean paste

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3 servings

Recipe

Cut the kabocha squash, add a little water, and cook in the microwave for about 5 minutes.
Finely purée the cooked kabocha squash, cover with plastic wrap, and let cool.
Mix the egg yolks and sugar, then add the kabocha squash purée.
In a saucepan, combine fresh cream, milk, salt, and vanilla bean paste, and heat just until the edges start to simmer.
Gradually pour the warm liquid into the yolk mixture while stirring, then strain through a sieve to remove air bubbles.
Divide the mixture into ramekins and place them in a baking pan filled with hot water.
Bake in a 150°C oven for about 40 minutes.
Chill in the refrigerator for about 2 hours until cold.
Sprinkle sugar evenly on top and caramelize with a torch.

Cut the kabocha squash, add a little water, and cook in the microwave for about 5 minutes.
Gradually pour the warm liquid into the yolk mixture while stirring, then strain through a sieve to remove air bubbles.
Sprinkle sugar evenly on top and caramelize with a torch.

Cooking tips

When placing in the oven, pour enough hot water into the tray to come partway up the ramekins; this maintains moisture and results in a smooth texture.
The kabocha squash purée must be sufficiently cooled before mixing with the egg yolks to prevent the yolks from cooking.

Recommended for

Those who want to make a special home café dessert.
Those who love the smooth and sweet taste of kabocha squash.

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