https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Roasted_Butternut_Squash_Creme_Brulee 2026-04-04T07:17:26Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Roasted_Butternut_Squash_Creme_Brulee&diff=3769&oldid=prev 2021-10-28T16:07:44Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=45 min + 2+ hours chilling |CookTime=45-50 min @ 350° |Source=&#039;&#039;The Farmer and the Chef&#039;&#039; (pg 265) |Yield=6 servings |Rating={{unrated}} }} === Ingr...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=45 min + 2+ hours chilling<br /> |CookTime=45-50 min @ 350°<br /> |Source=&#039;&#039;The Farmer and the Chef&#039;&#039; (pg 265)<br /> |Yield=6 servings<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 1 c butternut squash, peeled and cubed<br /> * olive oil<br /> * kosher salt<br /> * 2 c heavy cream<br /> * 1 c whole milk<br /> * 3/4 c sugar, divided<br /> * 1 t Chinese five-spice powder<br /> * 6 large egg yolks<br /> * pinch of salt<br /> <br /> === Preparation ===<br /> Toss squash with a light drizzle of olive oil and a little bit of salt. Place on a sheet pan and roast for about 25 minutes until fork tender. Allow to cool slightly then puree in a food processor.<br /> <br /> In a heavy saucepan over medium heat, bring the cream, milk, 1/4 cup of sugar, roasted squash puree, and Chinese 5-spice powder to a simmer. Meanwhile, whisk together the egg yolks and another 1/4 cup of sugar in a bowl. Remove the cream mixture from heat and add a little to the egg yolk mixture to warm it, whisking constantly to ensure the yolks don&#039;t curdle. Slowly pour egg yolk mixture into hot cream mixture, whisking the cream as you pour. Taste cream mixture and add more 5-spice if preferred. Allow to cool. Strain through a fine sieve and stir in the salt. Chill for at least 2 hours and up to 2 days.<br /> <br /> Preheat the oven to 350. When ready to bake, pour cream mixture into six 4-ounce ramekins. Arrange ramekins in a deep baking pan with sides at least 3 inches high. Pour enough very hot water into the baking pan to reach 2/3 of the way up the sides of the ramekins. Cover tightly with foil. Carefully place pan in the middle rack of the oven. Bake custards for 30 minutes, then let out a little steam and bake for another 15-20 minutes longer, until they are set around the edges but still slightly jiggly in the center. Cool and refrigerate if serving later.<br /> <br /> Just before serving, divide remaining 1/4 cup sugar evenly among ramekins and spread along the surface of each custard. Use a kitchen torch to brown the sugar, or place under a broiler set to high heat, watching carefully to prevent burning. Tops should be deeply browned and caramel in color.<br /> <br /> [[Category:Squash]]</div>

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