3 cups heavy cream
1 cup milk
3/4 cup sugar
1 1/2 cup butternut squash purée (recipe follows)
1/2 t salt
- Scald mill and cream with half the sugar
- Add the rest of the sugar to the yolks
- Temper the hot cream into the yolks
- Strain and chill
- Add the purée and salt.
- Preheat oven to 350 degrees
- Place ramekins in a shallow baking dish.
- Pour creme brûlée base into ramekins.
- Carefully pout hot water into baking dish until it reaches halfway up the ramekins.
- Cover with foil and bake for 15 minutes.
- Take the baking dish out of oven and remove the foil to release the steam.
- Check to see if the custard is set.
- If it’s still jiggly, replace the foil and return to oven for 5 minutes.
- The custard is finished when it moves as one.
- Once custard is set, refrigerate for at least two hours.
- Baked custards will keep for two days.
- When ready to serve, sprinkle with sugar and brûlée with a torch.
Chef’s note: I usually serve with a orange spiced shortbread cookie.
Butternut Squash Purée
1 cup dark brown sugar
1 cup maple syrup
2 cups water
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1/4 teaspoon salt
1/4 t clove, ground
Pinch of allspice, ground
Pinch of cardamom, ground
- Preheat oven to 375 degrees
- Place dark brown sugar, maple syrup, water and salt into a pot and reduce
- Split the squash in half and place in a roasting pan.
- Baste the squash with the reduced liquid every 15 minutes.
- Roast for approximately 1 hour
- Once squash is tender, scrape out the meat and purée in a food processor
- Add 1/2 cup of the basting liquid and spice mix