Yummy Squash Custard

Name: Yummy Squash Custard
Ingredients: 2 cups seeded and chunked summer squash, or more as needed; 1 tablespoon cornstarch, or more as needed; 1/4 teaspoon salt; 5 ounces evaporated milk; 1/4 cup white sugar; 2 egg yolks; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; Meringue:; 2 egg whites; 1/4 teaspoon cream of tartar; 3 tablespoons white sugar

12 ingredients

5 steps

Ingredients

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
1/4 teaspoon salt
5 ounces evaporated milk
1/4 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
3 tablespoons white sugar

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
3

Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
4

Bake in the preheated oven until custard is set, about 40 minutes.
5

Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.