Allotments 4 All

Thought some of you might like to try this scrumptious kabocha pumpkin caramel that I made yesterday :).

Try this link for a pic.
http://mykitchengarden.blogspot.com/2005/11/blog-post_07.html

*serves 3-4

350g     pumpkin                               
1           whole egg
4           egg yolks
40g       brown sugar
40g       white sugar
1tsp      cornstarch
2tbs      rum
250ml    milk
4tbs      double cream
             butter
             cinnamon powder
             Vanilla extract

for caramel
100g     granulated sugar
40ml     water

*If you'd rather skip the trouble of making the caramel,you could get some ready-made from the supermarket. 

Pre-heat the oven at 160c.

Put the sugar in a pan on a low heat.Cook without stiring until the sugar has turned brown and bubbly.Be careful not to burn it.Add the water(*caution!very splashy),turn the heat up a little.Now stir with a wooden spoon.

Lightly butter the oven dish(es),pour in the caramel.Leave it to set.

Deseed the pumpkin and cut into medium sized chunks.Microwave them with clingfilm on for about 5 mins.Remove the skin.Mush and shieve the flesh.While it's still hot(ish),add the white&brown sugar.Mix well.

Add  the whole egg,yolks,cornstarch,rum,cinnamon powder and vanilla to the pumpkin.Then the milk and cream.Shieve the mixture.

When the caramel is cool and set,pour the mixture gently into the dish(es).

Half-fill an oven tray with boiled water,place the oven dish(es) in the water to steam cook for about 30-50mins(depending on the size of your dish.The bigger the dish,the longer it will take).To check whether it's cooked,use a wooden skewer.If it comes out clean,it's done.

Leave it to cool then chill in the fridge for an hour or two.Turn it out onto a plate and serve!

That sounds fantastic  :)  I have kabochas  :)

It looks great!  Now, to see if I have kabocha's cos I wanna give it a whirl!

Hi  Wardy & EJ

I used my nutty Uchiki Kuri for this recipe.
Give it a try.You'll love it :) :)