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Thanksgiving: Turkey Day Butternut Custard

Source of Recipe


From "The Splendid Spoonful" by Barbara Lauterbach






List of Ingredients



• Softened butter or vegetable cooking spray, for the ramekins
  
• 1 cup heavy cream
  
• 3/4 cup milk
  
• 1/2 cup pure maple syrup
  
• 1/2 cup cooked and puréed butternut squash
  
• 6 large egg yolks
  
• 1/4 tsp ground cinnamon
  
• 1/8 tsp freshly grated nutmeg
  
• 1/4 tsp salt
  
• Black pepper, freshly ground, to taste
  
• Hot water, for water bath
  






Instructions



1. Place the oven rack in the middle position and heat the oven to 325° F. Grease six (4-ounce) ramekins with butter or coat with vegetable cooking spray.
   
   
2. In a medium saucepan, whisk together the cream, milk, syrup and puréed squash. Heat just until barely simmering.
   
   
3. In a medium bowl, whisk together the egg yolks, cinnamon, nutmeg, salt and pepper. 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 solids.
   
   
4. Place the prepared ramekins in a baking pan lined with a dish towel. 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.
   
   
5. Bake the custards for 35 to 40 minutes or until set and a knife inserted near the edge comes out clean. Serve the custards immediately or hold, covered, for as long as 30 minutes.
   
   Makes 6 side-dish servings.