Butternut Custard

A different treatment of a favorite fall/winter vegetable. You will need six 4-ounce ramekins.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

Directions

1. Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
2. In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
3. In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
4. Pour squash mixture very slowly into the yolks, whisking constantly.
5. Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
6. Place the prepared ramekins in a baking pan lined with a dish towel.
7. 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.
8. Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
9. Serve the custards immediately, or hold, covered, for up to 30 minutes.