Butternut Custard

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup heavy cream
• 3/4 cup milk
• 1/2 cup pure maple syrup
• 1/2 cup cooked pureed butternut squash (use a food processor or blender)
• 6 large egg yolks
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• fresh ground black pepper

Recipe

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