Autumn Creme Pots

1. 1

   Heat the oven to 160u00b0C (320u00b0F). Chop squash in half and roast the squash for approximately 45 minutes, until soft. Remove and scoop out 1 cup.

2. 2

   Turn oven down to 145u00b0C (about 300u00b0F).

3. 3

   In a heavy saucepan, gently heat the cream and milk; do not bring to a boil.

4. 4

   In a food processor, add the yolks, sugar, roasted squash, vanilla and maple syrup, if using. Mix until light in color and well combined, about 1 minute. With the food processor running, slowly add the milk mixture, and then mix for another minute.

5. 5

   Pour the mixture into 6 small baking ramekins. (We only had two ramekins, and used espresso cups for most of them). Place the ramekins/cups in a large glass baking dish and fill the baking dish with boiling water. Bake for 20 - 25 minutes, until the middles are still jiggly. The actual time will depend on how big your ramekins are.

6. 6

   Cool 1 hour on the counter then in the fridge 24 hours.

7. 7

   Serve with a dollop of heavy cream on top and vanilla ice cream on the side!

* Per serving · 4 servings · Values may vary.