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Sweet
Caramelized Butternut Custard
What You
Need:
1 (2 lb.) butternut
squash, halved and seeds removed
2 tsp. canola
oil
4
eggs
1 3/4 C half and
half
1/4 C maple
syrup
1 tsp.
salt
1 tsp.
pepper
How to Make
It:
Brush the squash with
the canola oil.
Place the squash meat
side down on a rimmed cookie sheet.
Bring the oven
temperature to 400 degrees.
Bake the squash 55
minutes or until fork tender and the edge begins to caramelize.
Remove from the oven
and allow cooling enough to handle.
Reduce the oven
temperature to 300 degrees.
Once the squash has
cooled enough remove the meat from the skin with a spoon.
Place the meat in a
food processor or blender.
Puree until
smooth.
Measure 2 C of the
puree into a mixing bowl and freeze the remainder of the puree for a later use.
Break the eggs into
the puree.
Pour in the half and
half and syrup.
Add the salt and
pepper and stir to incorporate all the ingredients together well.
Lightly spray a
ceramic baking dish with a non stick cooking spray.
Spread the puree
mixture into the prepared baking dish.
Fill a larger pan
half full of water.
Place the ceramic
baking dish into the water bath.
Bake 50 minutes or
until the custard is set and a knife inserted in the center comes out clean.
Cool slightly before
cutting and serving.
6
Servings
Sprinkle the top with
a little cinnamon before serving. This makes a great dessert also.
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