Kabocha Flan

1. Gather all the ingredients.

Steam Kabocha in Instant Pot:

1. Quickly rinse the kabocha under water and remove the seeds with a spoon.
2. Cut kabocha into wedges and then 2 inch pieces.
3. Fill the Instant Pot with 1 cup water and set a steamer basket inside.
4. Put the kabocha in a single layer.
5. Close the lid and set HIGH pressure for 2 minutes.
6. Make sure the steam release handle points at "sealing" and not "venting". The float valve goes up when pressurized.

Make Caramel Sauce:

1. While you're waiting for the kabocha to finish (after pressure cooking you only let the pressure release naturally for 10 minutes), make the caramel sauce. Boil water in a kettle or saucepan and set aside (you only need 2 Tbsp hot water). Put 4 Tbsp sugar and 1 Tbsp water in a small saucepan.
2. Gently shake the saucepan to evenly distribute the sugar and do not touch until the mixture starts to turn golden brown. Gently shake the pan again to distribute for even color.
3. When the caramel reaches amber color, 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.
4. Swirl the saucepan for an even mixture and pour the caramel into 4 ramekins. Allow the caramel to cool.

Make Kabocha Puree:

1. When finished cooking, the Instant Pot switches to "Keep Warm". Let the pressure release naturally for 10 minutes (do not exceed - set a timer), then quick release by turning the handle to "venting" until the float valve drops. Hold a kitchen towel and keep your hand and face away from the valve.
2. Open the lid and remove the steam rack.
3. Use a knife or spoon to remove the flesh. Discard the kabocha skin (it's edible!).
4. Use a flour sifter, fine mesh sieve or food processor. Press the steamed kabocha through the sieve onto parchment paper, or process into a puree.
5. Measure 1/2 cup (120 g) kabocha puree. Save extra puree up to 3 days in the fridge.

Make Custard Mixture:

1. In a large bowl, combine 3 eggs and 3 Tbsp sugar and whisk well.
2. Add 1/2 cup milk, 1/2 cup heavy cream and 1 tsp vanilla extract, and whisk to combine.
3. Add the kabocha puree and mix until thoroughly combined.
4. For the best texture, pass the custard mixture through a fine-mesh sieve set over a large bowl.
5. Divide the custard mixture into 4 ramekins.
6. Cover each ramekin tightly with a sheet of aluminum foil.

Pressure Cook:

1. Add 1 cup water into the Instant Pot and place the steam rack inside.
2. Put the 4 ramekins on the rack and make sure they are not tilted.
3. Close the lid and set HIGH pressure for 6 minutes. Make sure the steam release handle points at "sealing".
4. When finished, let the pressure release naturally for 10 minutes, then quick release until the float valve drops.
5. Take out one ramekin and remove the foil. Insert a skewer in the center to see if the custard is set and no liquid comes out. If not cooked through, repeat the pressure cooking process.
6. Let cool on the counter to room temperature. Then put the ramekins on a tray, cover with paper towel (to absorb moisture) and plastic, and refrigerate for at least 2 hours, or preferably overnight.

To Serve:

1. Run a knife around the ramekins.
2. Hold the ramekin and plate together and shake vigorously a few times to invert onto a plate. Enjoy!

Recipe Notes: Caramel Sauce - if you serve the flan in a ramekin, you can make the caramel sauce right before serving and pour on top. Ramekins - use the same size ramekins when you pressure cook, as cooking time varies by size. Recipe by Namiko Chen of Just One Cookbook.