Butternut Squash Crème Brulee

Ingredients

  • 3/4 cup butternut squash puree

  • 1 teaspoon of vanilla

  • 2 cups heavy cream

  • 1/2 cup half and half

  • 1/3 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1 pinch ginger

  • 8 large egg yolks

  • 1/4 cup sugar

Directions

  1. Preheat your oven to 300 degrees F

  2. Place 8 custard cups into a large metal baking pan

  3. In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently. Remove from heat and let stand for 5 minutes.

  4. In a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon colored

  5. Slowly add about 1/3 of the hot mixture to the eggs yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.

  6. Pour the hot mixture into the custard cups

  7. Pour very hot water into the baking pan, so it is at a depth of about 1 inch.

  8. Bake for about 40-45 minutes

  9. Once finished baking remove from the pan and refrigerate for at least 4 hours

  10. Serve and enjoy!

Madison Heiden