Turkey Day Butternut Custard |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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This recipe comes from the book, 'The Splendid Spoonful', by Barbara Lauterbach. Also Heavy Cream, is Whipping Cream to those of us this side of the pond. Ingredients:
1 cup heavy cream |
3/4 cup milk |
1/2 cup pure maple syrup |
1/2 cup butternut squash (cooked and pureed) |
6 large egg yolks |
1/4 teaspoon ground cinnamon |
1/8 teaspoon nutmeg (freshly grated) |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper (sprinkled) |
Directions:
1. Place the oven rack in the middle position and preheat the oven to 325°F Butter or spray the ramekins.
2. In a medium saucepan, whisk together the cream, milk, syrup and pureed squash.
3. Heat just until barely simmering.
4. In a medium bowl, whisk together the egg yolks, cinnamon, nutmeg, salt and pepper.
5. Pour the squash mixture very slowly into the yolks, whisking constantly. Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solid.
6. Place the prepared ramekins in a pan with high sides.
7. Pour the strained mixture into the ramekins.
8. Set the pan on the oven rack.
9. Carefully add enough hot water to come halfway up the sides of the ramekins.
10. Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
11. Serve the custards immediately, or hold, covered for up to 30 minutes.
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