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Ginger Kabocha (Chao Nan Gua) Crème Brulee
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Ginger Kabocha (Chao Nan Gua) Crème Brulee
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This recipe is a sweet play on Chao Nan Gua, a savory Taiwanese dish consisting of kabocha squash sauteed with fresh ginger.

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Refrigerate 3 hours to overnight

6 servings
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This Ginger Kabocha (Chao Nan Gua) Crème Brulee recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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