Butternut Custard

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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