Butternut Custard

Directions

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