Butternut Custard
I am so glad that you were able to come over to try out my new creation. We had such a wonderful butternut squash harvest this season, I have been developing recipe's for my squash and I am having so much fun!
Butternut Custard
2 cups butternut squash puree
1/4 cup sugar or sugar substitute of your choice
2 eggs
1 1/2 cups of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
fresh grated nutmeg for the top
1/4 teaspoon butter
To prepare the squash puree:
The Custard
This is very creamy and the taste of the butternut squash really sets it apart from other custards. I had so much fun developing this recipe and Leonard and I had even more fun eating it. If you like the butternut squash desserts you may want to check out my Butternut Bread and an upcoming Butternut Brulee that is wonderful! Thanks so much for stopping by today, I always look forward to your visits. Come back soon...
Peace and Joy
Miz Helen
This Post is Linked to:
Decidedly Healthy or Horridly Decadent Blog Hop
Countdown to 2011
Foodie Friday
Gold Star Wednesday
Slightly Indulgent Tuesday
Hearth and Soul Blog Hop
Tempt My Tummy Tuesday
This recipe is called Butternut Custard...I sure hope you like it.
Butternut Custard
2 cups butternut squash puree
1/4 cup sugar or sugar substitute of your choice
2 eggs
1 1/2 cups of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
fresh grated nutmeg for the top
1/4 teaspoon butter
To prepare the squash puree:
- Split the squash down the middles and remove the seeds.
- Wrap the squash in plastic wrap and place in the micro wave for about 6 to 8 minutes for a medium to large squash.
- Leave the plastic wrap on the squash until it has completely cooled. Scoop the cooled squash with a spoon and puree in a food processor or blender.
- Stir together all the ingredients except the butter.
- Butter six 3 1/2 inch ramekins. Pour the custard into the ramekins.
- Set the pan in a 9X13 baking pan bain-marie.
- Bain-marie a french term for hot water bath. Pour hot water in the bottom of the pan until there is a 1/4 inch up on the ramekins.
- Bake the custard's at 400 degrees for 10 minutes then reduce the temperature to 350 degrees for 40 minutes or until the custard is set.
- Test the set of the custard by inserting a silver knife into the center of the dish and if it comes out clean it is set.
- Grate fresh nutmeg on the top.
- To serve I inverted the custard on a desert dish and topped it with whipped cream and a sprig of mint. It could be served in the ramekin.
Peace and Joy
Miz Helen
This Post is Linked to:
Decidedly Healthy or Horridly Decadent Blog Hop
Countdown to 2011
Foodie Friday
Gold Star Wednesday
Slightly Indulgent Tuesday
Hearth and Soul Blog Hop
Tempt My Tummy Tuesday
Older Post
looks like a beautiful ending to a wonderful fall meal!!! glad it turned out so good!!!
ReplyDeleteIt looks wonderful!
ReplyDeletevisiting you and following you from www.lifewiththechambs.blogspot.com
Come visit us!
To The Chambs,
ReplyDeleteWelcome to The Cottage. I am so happy to have you follow along with us. I will look forward to seeing you here.
how lovely Helen!! Yum!!! I love finding different ways to use butternut and other fall squashes! Love your little custard dishes!
ReplyDeleteWere they hard to turn out of the ramekins? I just know that if I tried, they would crack down the middle.
ReplyDeleteM @ Betty Crapper,
ReplyDeleteThe custard just slides right out of the ramekin if you have buttered the inside of the ramekin before you bake the custard. When you bring it out of the oven just let it cool for about 30 minutes. Slide a silver table knife around the edge, hold the plate really tight against the ramekin (take a deep breath) and turn it over. It will just slide right out. Hope you will try it...
It looks fantastic!
ReplyDeleteAfter I finish my pumpkin challenge, I really want to try to make something with butternuts. We've never made it before.
This looks like a great recipe!
www.lifewiththechambs.blogspot.com
He Cooks, iEat.
This is a beautiful dessert, meant to be enjoyed anytime of the day! Thanks for sharing this.
ReplyDeleteThat looks and sounds so delicious! :)
ReplyDeleteBeautiful fall dessert! Love the flavors!
ReplyDeleteThis looks delicious. I am sure going to give it a try. :)
ReplyDelete-Mary
Yum, I love butternut squash. Isn't it the best of all the squashes. Looks delicious.
ReplyDeleteSherry
I am intrigued...it looks so light and fluffy and creamy...yum! Great for autumn and I love learning a new use for squash. Thank you for bringing this to the hearth and soul hop this week, Miz Helen :)
ReplyDeleteWhat a wonderful recipe. I am so glad to have it, with the butternut squash staring at me from my kitchen counter! Thank for the recipe and linking to TMTT.
ReplyDeleteLisa,
ReplyDeleteWelcome to The Cottage. I am so happy that you will be following along with us. I will look forward to seeing you here.
Hello Miz Helen, I can't wait to make this, I love butternut and do not grow tired of it! Thanks for sharing this beauty with us!
ReplyDeleteMz Helen...I love this post! How delicious these look and your cake plate...I am sure I have that same vintage cake plate - - so pretty. Hows about I bring the coffee, lol!?! :)
ReplyDeleteBlessings!
Gail
This sounds lovely, and how nice to have a dessert made with something that is so good for you!
ReplyDeleteWhat a beautiful presentation! Thanks for stopping by Miz Helen!
ReplyDeleteI haven't cooked a butternut squash in ages. Yum. This looks so good!
ReplyDeleteThat custard has autumn written all over.I love such out of harvest recipes..wish I could have my own some day :)
ReplyDeleteLove the way u serve with with whipped cream..yum!
This looks wonderful!
ReplyDeleteWell.. I will have to try this! My mother & I cooked the bread today! Great! 3 loafs! I will put detail on recipe for it if I can find it. Thanks me & my mother had a good time today. Played game while it was baking.
ReplyDeleteThis looks awesome! I love the idea of using butternut squash in a custard. Thank you for sharing this!
ReplyDeleteI have some pureed butternut squash in my freezer right now that I cooked last week. I was going to make butternut squash soup but I just may change my mind now that I've seen your recipe.
ReplyDeleteThey look beautiful and just the perfect dessert to make for company. I really want to see the brulee recipe. Great pictures too !
ReplyDeleteMz Helen,
ReplyDeleteI feel like I must have one of these beautiful custards! I just love the whole idea of using butternut squash in them. Thanks for sharing this with us at the Hearth and Soul Hop!
I have always been fascinated with squash...mostly because I know nothing about it. When I was a new mom, I made quite a bit of my son's baby food. I experimented with spaghetti squash and others a little, but my son later developed an allergy to squash, so I gave up.
ReplyDeleteI'd love to try something like this...I'm so curious about the taste.
That looks extremely good. I can't believe it was made with butternut squash.
ReplyDeleteWow, this looks intriguing! We love butternut squash so I hope to make this! It doesn't look too bad calorie wise compared to other custards, thanks!
ReplyDeleteThis looks perfect for a cool, fall evening! I love the use of butternut squash.
ReplyDeleteThank you for linking to Gold Star Wednesday - I look forward to your butternut brulee post!
Hey Miz Helen! What a wonderful idea for making custard. I love the taste of butternut and the texture of custard, so this is getting bookmarked to try for sure! I also wanted to let you know I will be sharing this recipe on my thoughts on friday link love at a moderate life, so please stop by and say hi! Alex@amoderatelife
ReplyDeleteThis sounds very interesting! I will try it.
ReplyDeleteThis looks beautiful and sound so delicious! YOur images are spectacular.
ReplyDeleteI love anything that is a custard!
Yvonne
My mouth is watering looking at this. I'm going to give it a try. What a perfect fall dish.
ReplyDeleteOh now THIS sounds lovely. I have two small butternut squashes that I've been wondering what to do with, and now, I know.
ReplyDeleteSimple, but elegant.
ReplyDelete:)
ButterYum
Helen - thanks for sharing - this looks just delightful!
ReplyDeleteGreat thoughts you got there, believe I may possibly try just some of it throughout my daily life.
ReplyDeleteBain Maries
This is a lovely dessert. Thank you for sharing it. I am not a fan of cooking with plastic due to health concerns. I have read when food is wrapped in plastic or placed in a plastic container and microwaved, BPA and phthalates may leak into the food and this may be debatable but I think I could roast the squash in the oven to get the same results. I am excited to try this recipe soon.
ReplyDelete