Prep 40 mins
Cook 40 mins
A different treatment of a favorite fall/winter vegetable. You will need six 4-ounce ramekins.
- 1 cup heavy cream
- 3⁄4 cup milk
- 1⁄2 cup pure maple syrup
- 1⁄2 cup cooked pureed butternut squash (use a food processor or blender)
- 6 large egg yolks
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon salt
- fresh ground black pepper
- Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
- In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
- In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
- Pour squash mixture very slowly into the yolks, whisking constantly.
- Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
- Place the prepared ramekins in a baking pan lined with a dish towel.
- Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
- Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
- Serve the custards immediately, or hold, covered, for up to 30 minutes.