Butternut Squash Custard

Name: Butternut Squash Custard
Ingredients: 1 butternut squash, roasted till soft, peeled and seeded; 4 large eggs; 1 cup half and half (or milk or heavy cream; I took the middle road); 3 tablespoons Grade B maple syrup; 1 teaspoon cinnamon; 1/2 teaspoon coriander; 1/2 teaspoon ground cardamom; 1/4 teaspoon kosher salt; 1/8 teaspoon cayenne pepper

9 ingredients

4 steps

Ingredients

1 butternut squash, roasted till soft, peeled and seeded
4 large eggs
1 cup half and half (or milk or heavy cream; I took the middle road)
3 tablespoons Grade B maple syrup
1 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Directions

1

Place 4 6-oz. ramekins in a large roasting pan and set aside. Preheat oven to 325. Scoop flesh from squash, discarding skin, and puree in a food processor until it is very smooth (the consistency of baby food for infants), about a minute. Scrape sides as needed. Use 1 (liquid) cup of the puree for the recipe and reserve the rest for another time.
2

In a large bowl, whisk together eggs, half and half, maple syrup, spices, salt and cayenne. Stir squash into egg mixture, and whisk together till thoroughly combined. Scrape mixture into a pitcher. Put a teakettle or pot of water on high heat to boil water for the water bath.
3

Strain mixture through coarse strainer into each of the 4 ramekins, filling each about 3/4 full. Place the in roasting pan into oven, and carefully pour boiling water into roasting pan to halfway up the sides of the ramekins.
4

Bake for 30 minutes, or until custard is set. Remove ramekins from water bath and let cool. Serve warm or at room temperature.