BUTTERNUT CUSTARD

Butternut Custard image

Provided by ratherbeswimmin

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 286.9, Fat 20.4, SaturatedFat 11.5, Cholesterol 268.4, Sodium 138, Carbohydrate 22.6, Fiber 0.3, Sugar 16.4, Protein 4.6