Step 1

Preheat the oven to 320°F (160°C).

Step 2

Make the caramel: In a small pan, combine the sugar and water. Without stirring or shaking the pan, cover with a lid and bring to a simmer over medium heat. Cook until the sugar crystals have dissolved, 3–5 minutes. Remove the lid and continue cooking until the color starts to change, about 5 minutes more. When the caramel reaches a golden brown color, remove the pan from the heat. Immediately pour the caramel into a 9-inch (22 cm) deep-dish pie dish and carefully swirl the dish around to coat the entire bottom. Set aside to cool completely.

Step 3

Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Cover with plastic wrap and microwave for 3–4 minutes, until tender. Set aside.

Step 4

In a separate medium bowl, whisk together the eggs, egg yolks, and sugar. Add the milk, heavy cream, and vanilla, and whisk until well combined.

Step 5

Transfer the squash and egg mixture to a blender and blend until completely smooth.

Step 6

Pour the kabocha mixture into the pie dish with the caramel.

Step 7

Lay a dish towel in a large roasting pan — this will help prevent the pie dish from moving around. Place the pie dish in the pan, then carefully pour in the boiling water until it comes about halfway up the sides of the dish, taking care not to splash any water into the flan.

Step 8

Bake for 30–35 minutes, until the center is just set to the touch but still jiggly. A thermometer inserted in the center should read 175°F (80°C).

Step 9

Remove the flan from the water bath, and let cool to room temperature before chilling overnight in the refrigerator.

Step 10

hen ready to serve, gently run a knife around the edges of the pie dish to loosen the flan. Set a rimmed plate or serving dish on top of the pie dish, then carefully and quickly flip the flan onto the plate. Slice and serve.

Step 11

Enjoy!