Butternut Squash Creme Flan With Caramel Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 12
ingredients
directions
- Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
- Pour browned sugar mixture into 1 quart casserole or individual molds.
- Puree the mashed squash, using a blender,.
- Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
- Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
- Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
- Remove mold from water and chill for 3 hours.
- To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
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Reviews
-
This was fantastic! Admittedly, I changed the recipe a bit (or used the alternatives suggested in the intro) but still, super super delish! I baked it as a pie and served it with whipped cream and carmel sauce on top. Instead of cooking a whole squash, I wanted to take a short cut and use canned pumpkin but unfortuately the store only had canned pumpkin pie. I ended up using that and not adding the extra spices or sugar which was PERFECT. Thanks for a great recipe. Made for ZWT7.
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This really is a creamy and elegant dessert, not overly sweet (despite the caramel). The butternut squash is perfect in this, tho I suspct the recipe would work as well with pumpkin or perhaps other winter squash. I roasted my squash and I think brings out more of the squash's flavor. Only one caveat: if you are making this as one large flan, a larger dish may be in order--I found the one quart size to be a bit small.
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona