Two-Tone Butternut Squash Flans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups cubed peeled butternut squash |
1/2 cup evaporated skimmed milk |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
2 eggs |
1 egg white |
vegetable cooking spray |
ground nutmeg (optional) |
watercress sprigs (optional) |
Directions:
1. Place squash in a medium saucepan; cover with water, and bring to a boil. Cover and cook 15 minutes or until tender. Drain well.
2. Combine squash and next 6 ingredients (squash through egg white) in a blender, and process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes.
3. Loosen edges of custard with a knife or rubber spatula. Invert custard cups onto individual plates. Sprinkle with nutmeg, and garnish with watercress, if desired.
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