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Thanksgiving Butternut Squash Custard Delight

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Ingredients

Adjust Servings:
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)

Nutritional information

287
Calories
183 g
Calories From Fat
20.4 g
Total Fat
11.5 g
Saturated Fat
268.4 mg
Cholesterol
138mg
Sodium
22.6 g
Carbs
0.3 g
Dietary Fiber
16.4 g
Sugars
4.6 g
Protein
125g
Serving Size (g)
6
Serving Size

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Thanksgiving Butternut Squash Custard Delight

Features:
    Cuisine:

    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.

    • 115 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Turkey Day Butternut Custard,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.,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.


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    Steps

    1
    Done

    Place the Oven Rack in the Middle Position and Preheat the Oven to 325f Butter or Spray the Ramekins.

    2
    Done

    in a Medium Saucepan, Whisk Together the Cream, Milk, Syrup and Pureed Squash.

    3
    Done

    Heat Just Until Barely Simmering.

    4
    Done

    in a Medium Bowl, Whisk Together the Egg Yolks, Cinnamon, Nutmeg, Salt and Pepper.

    5
    Done

    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
    Done

    Place the Prepared Ramekins in a Pan With High Sides.

    7
    Done

    Pour the Strained Mixture Into the Ramekins.

    8
    Done

    Set the Pan on the Oven Rack.

    9
    Done

    Carefully Add Enough Hot Water to Come Halfway Up the Sides of the Ramekins.

    10
    Done

    Bake the Custards For 35-40 Minutes, or Until Set and a Knife Inserted Near the Edge Comes Out Clean.

    11
    Done

    Serve the Custards Immediately, or Hold, Covered For Up to 30 Minutes.

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    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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