This recipe is called Butternut Custard...I sure hope you like it.
2 cups butternut squash puree
1/4 cup sugar or sugar substitute of your choice
1 1/2 cups of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
fresh grated nutmeg for the top
1/4 teaspoon butter
To prepare the squash puree:
- Split the squash down the middles and remove the seeds.
- Wrap the squash in plastic wrap and place in the micro wave for about 6 to 8 minutes for a medium to large squash.
- Leave the plastic wrap on the squash until it has completely cooled. Scoop the cooled squash with a spoon and puree in a food processor or blender.
- Stir together all the ingredients except the butter.
- Butter six 3 1/2 inch ramekins. Pour the custard into the ramekins.
- Set the pan in a 9X13 baking pan bain-marie.
- Bain-marie a french term for hot water bath. Pour hot water in the bottom of the pan until there is a 1/4 inch up on the ramekins.
- Bake the custard's at 400 degrees for 10 minutes then reduce the temperature to 350 degrees for 40 minutes or until the custard is set.
- Test the set of the custard by inserting a silver knife into the center of the dish and if it comes out clean it is set.
- Grate fresh nutmeg on the top.
- To serve I inverted the custard on a desert dish and topped it with whipped cream and a sprig of mint. It could be served in the ramekin.
Peace and Joy
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