Butternut Custard

1. 1

   Position oven rack in the middle position; preheat oven to 325u00b0; butter or spray ramekins.

2. 2

   In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.

3. 3

   In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.

4. 4

   Pour squash mixture very slowly into the yolks, whisking constantly.

5. 5

   Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.

6. 6

   Place the prepared ramekins in a baking pan lined with a dish towel.

7. 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. 8

   Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.

9. 9

   Serve the custards immediately, or hold, covered, for up to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.