- Cook Time
- Prep Time
- 1 red kuri or Sweet Dumpling squash (about 1 lb.), pierced 4 times near the stem with a knife
- 1 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 2 eggs
- 4 egg yolks
- 1/2 cup (packed) light brown sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup pepitas, toasted
Preheat the oven to 350 degrees. Place the squash on a baking sheet; roast until tender, 45 to 50 minutes. Cut open; let cool slightly. Scoop out the seeds; discard. Scoop out enough flesh to measure 1 firmly packed cup. Reduce the oven to 325 degrees.
Meanwhile, in a small saucepan over medium heat, stir 1 cup sugar and 1/4 cup water until sugar dissolves. Increase the heat to high and boil, without stirring, occasionally swirling the pan and brushing down the sides with a wet pastry brush, until deep amber, 6 to 8 minutes. Pour into a 9-inch cake pan with 2-inch-high sides, or divide among eight 5- to 6-oz. ramekins; swirl to cover the bottom. Let stand until hard, about 20 minutes.
In a blender, combine the squash, cream, milk, eggs, egg yolks, brown sugar, vanilla and 1/4 tsp. salt. Puree until smooth, 1 to 2 minutes; strain. Pour over the caramel. Set the cake pan or ramekins in a large roasting pan; add enough water to the pan to come halfway up the sides of the cake pan or ramekins.
Bake until the flan is set but jiggles slightly in the center, about 1 hour for the cake pan, or 40 to 50 minutes for ramekins. Remove from the water bath. Let cool 1 hour. Cover; refrigerate until cold, at least 4 hours.
Run a knife around the edge of the pan or ramekins. Place a plate on top; invert onto the plate. Top with pepitas.