Roasted Butternut Squash Creme Brulee
| Summary | |
|---|---|
| Prep time | 45 min + 2+ hours chilling |
| Cook time | 45-50 min @ 350° |
| Source | The Farmer and the Chef (pg 265) |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 1 c butternut squash, peeled and cubed
- olive oil
- kosher salt
- 2 c heavy cream
- 1 c whole milk
- 3/4 c sugar, divided
- 1 t Chinese five-spice powder
- 6 large egg yolks
- pinch of salt
Preparation
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.
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'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.
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.
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.
