1-First Step: Prepare the Kabocha Puree Begin by preparing your kabocha squash. Wash the exterior thoroughly, then cut it in half. Scoop out the seeds and stringy bits, then cut into wedges. You can either roast the kabocha pieces at 400°F (200°C) for about 30-40 minutes until tender or steam them. Once cooked, scoop the flesh from the skin and measure out 2 cups. Place this in a blender or food processor and process until completely smooth. Set aside to cool slightly before proceeding. For the smoothest texture, press the pureed kabocha through a fine-mesh sieve to remove any remaining fibrous bits.

2-Second Step: Create the Caramel While your kabocha is cooling, prepare the caramel for your flan. In a small saucepan, heat the ½ cup of sugar over medium heat. Stir constantly until the sugar begins to melt and turn golden brown. Watch carefully as it can go from perfectly caramelized to burnt quickly. Once the sugar has melted completely and achieved a rich amber color, immediately divide the caramel evenly among 6-8 heat-proof ramekins or small mason jars (6-8 oz size works well). Tilt the containers to coat the bottom and slightly up the sides with caramel. Set aside to cool and harden. The caramel will create a delicious sauce that tops the flan when inverted.

3-Third Step: Prepare the Custard Mixture In a large mixing bowl, whisk the 4 eggs until well combined but not frothy. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Whisk these ingredients together until smooth. Gradually add the cooled kabocha puree, whisking continuously to ensure a uniform mixture. For an extra smooth texture, pour the mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This step removes any lumps and ensures your flan will have a silky consistency. Allow the mixture to sit for a few minutes so any air bubbles rise to the surface, then skim them off.

4-Fourth Step: Assemble the Flans Gently pour the custard mixture into the prepared containers over the hardened caramel. Fill each container about ¾ full to allow room for slight expansion during cooking. Cover each container tightly with aluminum foil to prevent water from condensing on the surface of the flan during cooking. Place the filled containers on the trivet that comes with your Instant Pot. If you’re making multiple flans that won’t all fit on one trivet, you can create a foil sling to lower the containers into the pot or cook them in batches.

5-Fifth Step: Pressure Cook the Flans Add 1 cup of water to the bottom of your Instant Pot. Carefully place the trivet with the flan containers into the pot. Secure the lid and ensure the vent is set to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer to 18 minutes for 6-ounce containers or 20 minutes for 8-ounce containers. The Instant Pot will take about 10-15 minutes to come to pressure before the cooking time begins.

6-Sixth Step: Release Pressure and Cool When the cooking time is complete, perform a quick pressure release by carefully turning the vent to the venting position. Once all the pressure has released and the float valve has dropped, open the lid. Use oven mitts to carefully remove the hot containers from the Instant Pot. Allow the flans to cool at room temperature for about 30 minutes, then remove the foil coverings. Refrigerate for at least 4 hours, but preferably overnight, to allow the flans to set completely and the flavors to meld.

7-Final Step: Serve Your Kabocha Flan When ready to serve, run a thin knife around the edge of each flan to loosen it from the container. Place a serving plate upside down over the top of the container, then quickly invert both together. Give a gentle shake to help release the flan, and slowly lift the container. The golden caramel sauce will flow over the top and down the sides of the flan. Garnish with a dollop of whipped cream, a sprinkle of cinnamon, or some toasted pumpkin seeds for extra texture and visual appeal. Serve chilled and enjoy the creamy, comforting flavors of your Instant Pot Kabocha Flan.