Instant Pot Kabocha Flan かぼちゃプリン

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Pressure Cooked in Instant Pot, this Kabocha Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

A white plate containing Kabocha-flavored Flan with caramel sauce on top.

Helloween 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 with 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, it 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.

Watch How to Make Instant Pot Kabocha Flan

Pressure Cooked in Instant Pot, this Kabocha Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

3 Tips to Make the Perfect Instant Pot Kabocha Flan

1. Puree kabocha for the best texture

Pureeing the kabocha is an important step for a smooth and silky texture of this autumnal flavored 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 same size/shape 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 bigger ramekin under-cooked.

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