Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ

Ingredients: ((Caramel)) 40g (.) granulated sugar 1 tbsp. water ((Kabocha Custard)) 350g () Kabocha (Japanese squash) 3 eggs vanilla extract 60g (.) granulated sugar 300ml milk Directions: ((Caramel)) 1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) 2. Pour the sauce into the cake pan before it gets hard. ((Kabocha Custard)) 1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer. 2. Beat eggs in a bowl, then mix in a few drops of vanilla extract. 3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it. 4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture i