Pre roast your kabocha, allow to cool, and measure out 8 oz. In a large bowl beat 3 Large Eggs, whole. Continue to beat and add in 10 oz almond milk (or milk of choice), 3T erythritol (or granulated sweetener of choice), and 1T coconut oil (or butter/oil of choice). If using coconut oil, make sure that the eggs are room temperature so it doesn’t harden. Once everything is mixed add in the 8 oz of kabocha and blend until thoroughly combined. Spray your baking dish(s) with coconut oil and pour in the mixture. It will be very wattery. I baked mine in a bain-marie type pan with water. Bake at 350F for 45-60 minutes or until a knife comes out clean. Since mine was a larger dish, baking took closer to 1 hour. Once flan is done, allow it to cool and flip onto a plate. Top with cinnamon and/or caramel sauce of your choosing. I like date caramel (dates blended with water).
Adapted from Hiromi Hayashi’s Kabocha Pudding
Makes: 8 slices
Serving Size: 2 slices