Butternut Squash Creme Brûlée

3 large egg yolks
1⁄2 cup brown sugar
1 cup heavy cream
1⁄2 teaspoon allspice
1⁄4 teaspoon nutmeg, freshly grated
pinch of salt
1 cup butternut squash (or pumpkin) purée

Combine egg yolks and brown sugar; whisk until the mixture lightens in color. Whisk in cream. Add spices, purée and salt and whisk together (cinnamon and other spices can also be added). Pour into six ramekins and place ramekins in a 9×13 pan and fill half way with hot water. Place in a 350 oven for 30-35 minutes, until set (donʼt overcook). Cool completely. Sprinkle with sugar and use a torch to brûlée the top.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/443