Butternut Squash Custard – a delicious recipe with butternut squash, eggs, milk, maple syrup, cinnamon, coriander. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 4 6-oz. ramekins in a large roasting pan and set aside. Preheat oven to 325. Scoop flesh from squash, discarding skin, and puree in a food processor until it is very smooth (the consistency of baby food for infants), about a minute. Scrape sides as needed. Use 1 (liquid) cup of the puree for the recipe and reserve the rest for another time.
2
In a large bowl, whisk together eggs, half and half, maple syrup, spices, salt and cayenne. Stir squash into egg mixture, and whisk together till thoroughly combined. Scrape mixture into a pitcher. Put a teakettle or pot of water on high heat to boil water for the water bath.
3
Strain mixture through coarse strainer into each of the 4 ramekins, filling each about 3/4 full. Place the in roasting pan into oven, and carefully pour boiling water into roasting pan to halfway up the sides of the ramekins.
4
Bake for 30 minutes, or until custard is set. Remove ramekins from water bath and let cool. Serve warm or at room temperature.
433
kcal
Calories
37
g
Fat
12
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 butternut squash, roasted till soft, peeled and seeded, 4 large eggs, 1 cup half and half (or milk or heavy cream; I took the middle road), 3 tablespoons Grade B maple syrup, and more.
Yes, Butternut Squash Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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