- 3/4 cup butternut squash puree
- 1 teaspoon vanilla
- 2 cups heavy cream
- 1/2 cup half-and-half
- 1/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch ground ginger
- 8 large egg yolks
- 1/4 cup granulated sugar
- 2 to 3 tablespoons granulated sugar, organic, or raw
In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently, until the mixture just begins to boil.
Remove from heat and let stand for 5 minutes.
Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon-colored.
Slowly add about 1/3 of the hot mixture to the egg yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.
Pour the hot mixture into the ramekins or cups, distributing evenly, about 1/2 to 2/3 cup per ramekin.
Pour very hot or boiling water into the baking pan, so it is at a depth of about 1 inch, or about halfway up the side of the ramekins or cups you're using. Bake for 45 to 55 minutes, or until the custard is set in the center, but not overly stiff. It will jiggle slightly. Remove the ramekins from the baking dish and place in the refrigerate. Refrigerate for about 4 hours, or overnight.
Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar. Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.
Serves 8 to 10.