Halloween is just around the corner and I wanted to share at least one pumpkin recipe before the holiday. Pumpkins in Japan are called Kabocha (カボチャ) and it is one of the most celebrated flavors in the fall. Over here in the US, I’ve been seeing kabocha (or kabocha squash) being sold alongside pumpkins and other squashes at some local grocery stores and farmers’ markets.
Today I’m sharing a recipe for Instant Pot Kabocha Flan (かぼちゃプリン). The golden sweetness and richness of kabocha, when used in an elegant dessert like flan, really highlights how versatile the Japanese pumpkin can be. Now it is time to take out your workhorse Instant Pot and make this kabocha-flavored flan for the season.
What is Kabocha?
It’s called kabocha squash in the US and Japanese pumpkin in Australia. Curious about kabocha? You can read a little bit more about it here on my blog.
Cooking Tips
1. Puree kabocha for the best texture
Pureeing the kabocha is an important step for a smooth and silky texture of this flan. I used a fine mesh sieve (Uragoshiki in Japanese) to puree but you can definitely speed it up with a food processor. It is an extra step, but this helps to pulverize the fibers of the mashed kabocha. Nobody wants to see and bite into strands of fiber in their flan, so don’t skip this step!
2. Use the same size and shaped ramekins
The cooking time varies based on the size of the ramekins you use. For a consistent result, make sure your ramekins are all in the same size and shape. You don’t want to end up with a flan in a smaller ramekin over-cooked and the one in a bigger ramekin under-cooked.
3. Adjust the pressure cooking time
Adjust the cooking time if you’re using a different size ramekin than mine. For my recipe, I used 6-oz ramekins. It took 6 minutes of high-pressure cooking and 10 minutes of natural release. This 10-minute “natural release” is actually a hard stop. Do not wait until the pressure is naturally released. Remember, your flan is being “cooked” during the pre-pressure time, 6 minutes of pressure cooking, and 10 minutes of natural releasing time. This entire time is counted as cooking time.
Holes Are a Big No-No for Flan
What is the number one thing you have to achieve when you make flans? In Japan, it is “a silky texture WITHOUT HOLES”. If you can see visible holes, then your flan is a failure (so harsh!). The reason why flans have very visible holes is either it’s overcooked and/or the heat is too strong.
If you look at my flan above, you can see tiny holes around the edges (a minor failure) but when you see inside the flan (see the picture below), there is no hole. Those tiny holes on the edge were created because they are right next to the ramekin and the heat was probably too direct and strong.
You may wonder what is wrong with holes. Well, those holes in the flan give an unpleasant texture, far from the silky smooth texture that you’re after. Therefore, watch out on cooking time and heat distribution. If you have lots of holes, even in the center of the flan, not just the outside, then you are definitely overcooking it. You can either reduce the pressure cooking time or natural release time.
Helpful Cooking Tools
1. Get a collapsible stainless steel steamer basket
The instant pot comes with a steamer basket (wire rack) for steaming, but the gap between wires are bigger and food can easily fall down. This collapsible steamer basket has been my all-time favorite for steaming in the pot or the instant pot. It’s a great tool to have especially if you enjoy steaming vegetables and other food.
2. Strain kabocha for a smooth texture
In Japan, we have a specific kitchen utensil for straining food into a smooth texture and it’s called Uragoshiki (裏ごし器). It’s made of wooden cylinders and a fine mesh made of horsehair traditionally, but in recent years, nylon and metal have been used.
This stainless steel fine-mesh sifter can be used as a strainer for starchy food like sweet potatoes and kabocha squash in order to remove the fibers.
If you have a food processor, you can use it. I don’t like cleaning the food processor…so I usually use a fine mesh flour sifter and throw it in the dishwasher after use.
How to Prepare Kabocha Flan over the Stovetop
No worries, I have a solution for you. You can steam or boil kabocha on the stovetop or microwave it until tender. Then you can follow all the steps until the pressure cooking process and here’s what you need to do.
Step 1: Fill the large skillet or pot with 1-inch water and bring it to a boil.
Step 2: Once the water is boiling, turn the heat to the lowest and gently place the ramekins into the skillet/pot. Cover with the lid and steam the flan for 10 minutes.
Step 3: Turn off the heat but DO NOT open the lid. Let the flan steam with the remaining heat for another 10 minutes.
Step 4: Take out the ramekins and remove aluminum foil. Insert a skewer in the center to see if the custard is set and no liquid coming out. Let cool on the counter until the flan is cool. When they are at room temperature, move to the refrigerator to chill for at least 2 hours, or preferably overnight.
This Kabocha Pumpkin Flan recipe is not only luscious, but it’s also a perfect make-ahead dessert to serve for a special occasion. I hope you enjoy it!
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Instant Pot Kabocha Flan
Ingredients
- 3 large eggs (50 g each w/o shell)
- ½ cup milk
- ½ cup heavy (whipping) cream
- 1 tsp pure vanilla extract
- 3 Tbsp sugar
- 15 oz kabocha squash (weighed with seeds)
For the Caramel Sauce
- 4 Tbsp sugar
- 1 Tbsp water
- 2 Tbsp hot water
Instructions
- Before You Start…Please note that this recipe requires 2+ hours of chilling time.Gather all the ingredients.
To Steam the Kabocha
- Quickly rinse 15 oz kabocha squash under water and remove the seeds with a spoon.
- Cut the kabocha into wedges and then 2-inch pieces.
- Fill the inner pot of an Instant Pot with 1 cup water and set a steamer basket inside.
- Put the kabocha in a single layer.
- Close the lid and set to High pressure for 2 minutes.
- Make sure the steam release handle points at Sealing and not Venting. The float valve goes up when pressurized.
To Make the Caramel Sauce
- While you’re waiting for the kabocha to finish cooking (and naturally releasing pressure for 10 minutes), make the caramel sauce. Boil water in a kettle or saucepan and set aside (you will only need 2 Tbsp hot water). Put 4 Tbsp sugar and 1 Tbsp water in a small saucepan.
- Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently shake the pan again to distribute the mixture to have an even color.
- When the caramel reaches an amber color (I like a slightly darker color, which has a mild bitterness), turn off the heat and quickly add 2 Tbsp hot water to loosen it. The caramel will splash, so use a lid to protect yourself from getting splattered with hot caramel.
- Swirl the saucepan to make an even mixture. Divide and pour the caramel into 4 ramekins. Allow the caramel sauce to cool.
To Make the Kabocha Purée
- When it’s finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. Let the pressure release naturally for 10 minutes (DO NOT EXCEED 10 minutes; I recommend setting a timer.) and then proceed with quick release by turning the steam release handle to the Venting position to let the steam out until the float valve drops down. Hold a kitchen towel over the release valve and do not place your hand or face over it. Only a little bit of steam will be left after 10 minutes of natural release.
- Open the lid and remove the steam rack from the Instant Pot.
- Use a knife or spoon to remove the kabocha‘s flesh. Discard the kabocha skin (it’s edible, but we do not use it in this recipe).
- Now, make a kabocha purée with a flour sifter, fine-mesh sieve (uragoshiki in Japanese), or a food processor. Set the sieve over a sheet of parchment paper and press the steamed kabocha through the mesh with a wooden spatula. Once it’s all done, flip the mesh sieve and take out the puréed kabocha onto the parchment paper. If you’re using a food processor, process the kabocha into a purée.
- Measure ½ cup (120 g) kabocha purée from the pile. Tip: With almost 1 lb kabocha, you will have enough to make 4 ramekins, but you may not have enough purée for another batch. It’s hard to predict the real weight of kabocha with the seeds included, so please adjust accordingly. You can save the purée for up to 3 days in the refrigerator. I sometimes make Kabocha Soup with the leftover purée.
To Make the Custard Mixture
- In a large bowl, combine 3 large eggs (50 g each w/o shell) and 3 Tbsp sugar and whisk well.
- Add ½ cup milk, ½ cup heavy (whipping) cream, and 1 tsp pure vanilla extract. Whisk to combine.
- Add the kabocha purée and mix until thoroughly combined.
- For the best texture, set a fine-mesh sieve over a large bowl (I use a 4-cup liquid measuring cup) and pass the custard mixture through the sieve. If you have a smaller fine-mesh strainer, you can directly pour the custard mixture over the ramekins.
- Divide the custard mixture into 4 ramekins.
- Cover each ramekin tightly with a sheet of aluminum foil.
To Pressure Cook
- Add 1 cup water into the Instant Pot and place the steam rack inside.
- Put the 4 ramekins on the rack and make sure they are not tilted.
- Close the lid and set to High pressure for 6 minutes. Make sure the steam release handle points at Sealing and not Venting.
- When it’s finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. Let the pressure release naturally for 10 minutes (DO NOT EXCEED; I recommend setting a timer.) Then, proceed with quick release by turning the steam release handle to the Venting position to let the steam out until the float valve drops down. Hold a kitchen towel over the release valve and do not place your hand or face over it. Only a little bit of steam will be left after 10 minutes of natural release.
- Take out one ramekin and remove the aluminum foil. Insert a skewer in the center of the flan to see if the custard is set and no liquid comes out. If it’s not cooked through, repeat the pressure cooking process (the cooking time varies depending on your result).
- Remove the ramekins to the counter and let cool until the flan is room temperature. Then, put the ramekins on a tray, cover with a paper towel (to absorb any condensation/moisture) and plastic, and transfer to the refrigerator to chill for at least 2 hours or preferably overnight.
To Serve
- Run a knife around the edges of the ramekins.
- Hold a ramekin and plate together and shake vigorously a few times to invert the flan onto the plate. Enjoy!
To Store
- You can store the leftovers in the refrigerator for up to 2 days.
Notes
Nutrition
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