The pumpkin is soft and starchy while the custard is so silky and mildly sweet:) It’s such a treat for the cals it has and I eat it every week because of how easy it is to make.
You basically just carve out a small kabocha pumpkin, then you whisk your custard ingredients together and tip: let it go through a strainer so the texture is more smooth!
Bake at 180C for around 30-40 minutes OR airfryer for 20 minutes at 200C until the top is slightly golden brown and dig in✨
by fio3302