Turkey Day Butternut Custard

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 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)

Recipe

• 1 place the oven rack in the middle position and preheat the oven to 325°f butter or spray the ramekins.
• 2 in a medium saucepan, whisk together the cream, milk, syrup and pureed squash.
• 3 heat just until barely simmering.
• 4 in a medium bowl, whisk together the egg yolks, cinnamon, nutmeg, salt and pepper.
• 5 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 place the prepared ramekins in a pan with high sides.
• 7 pour the strained mixture into the ramekins.
• 8 set the pan on the oven rack.
• 9 carefully add enough hot water to come halfway up the sides of the ramekins.
• 10 bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
• 11 serve the custards immediately, or hold, covered for up to 30 minutes.