Recipe Courtesy of The Garden Club of Houston’s Seasonal Favorites cookbook
I recently received a delightful cookbook from my good friend Helen in Houston, Texas. A collection of seasonal recipes from The Garden Club of Houston, Seasonal Favorites is chock full of recipes that are all super creative and full of fresh ingredients. Having recently bought one of the biggest butternut squash I’ve ever seen, I cubed it and have made at least 3 different recipes with it over the last week.
One of which I couldn’t pass up was this one for a ‘Butternut Crème Brulee’—that’s right, a decadent custardy dessert that includes pureed butternut squash as well as the warm flavors of cloves, cinnamon and ground ginger. An irresistible version of a classic that would be a great substitute for a traditional pumpkin pie.
(To view this recipe, click on the blue title of the blog post above*)
‘Butternut Crème Brulee’
Ingredients:
- Recipe Courtesy of Seasonal Favorites: a cookbook from The Garden Club of Houston
- 3 cups heavy cream
- 1/2 cup sugar
- 6 egg yolks
- 1/3 cup pureed cooled butternut squash
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- pinch of ground cloves
- 1 tablespoon dark rum
- 1/3 cup packed light brown sugar
Directions:
- Preheat the oven to 325 degrees. Heat cream and sugar in a double boiler until sugar has dissolved. Remove from the heat. With a mixer, beat egg yolks until light. Add in squash and spices. Whisk in the hot cream mixture. Stir in the rum. Pour into a 1 1/2 quart souffle dish. Place dish in a roasting pan; add boiling water to come halfway up the sides of the souffle dish. Bake for 1 to 1-1/2 hours or until center is fairly firm.
- Remove pan from the water bath and allow to cool. Refrigerate overnight. About 15 minutes before serving, preheat the broiler. Sprinkle brown sugar over the custard. Place the dish in a baking pan and surround it with ice cubes. Heat in the broiler, gently shaking the pan until the sugar melts. Serve immediately.
- (You can actually serve this in individual ramekins as well; follow the above instructions except divide the custard into ramekins. Bake in the same manner but for only 35-40 minutes instead. Also, feel free to use a hand held kitchen torch to get the tops crunchy as well!)
Tagged: brown sugar, butternut squash, butternut squash creme brulee, cinnamon, creme brulee, dark rum, dessert, egg yolks, ground cloves, ground ginger, heavy cream, Seasonal Favorites cookbook, The Garden Club of Houston
Leave a Reply