Monday, October 25, 2010

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!
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.
The Custard
  • 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.
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

















40 comments:

  1. looks like a beautiful ending to a wonderful fall meal!!! glad it turned out so good!!!

    ReplyDelete
  2. It looks wonderful!
    visiting you and following you from www.lifewiththechambs.blogspot.com
    Come visit us!

    ReplyDelete
  3. To The Chambs,
    Welcome to The Cottage. I am so happy to have you follow along with us. I will look forward to seeing you here.

    ReplyDelete
  4. how lovely Helen!! Yum!!! I love finding different ways to use butternut and other fall squashes! Love your little custard dishes!

    ReplyDelete
  5. Were they hard to turn out of the ramekins? I just know that if I tried, they would crack down the middle.

    ReplyDelete
  6. M @ Betty Crapper,
    The 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...

    ReplyDelete
  7. It looks fantastic!
    After 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.

    ReplyDelete
  8. This is a beautiful dessert, meant to be enjoyed anytime of the day! Thanks for sharing this.

    ReplyDelete
  9. Beautiful fall dessert! Love the flavors!

    ReplyDelete
  10. This looks delicious. I am sure going to give it a try. :)

    -Mary

    ReplyDelete
  11. Yum, I love butternut squash. Isn't it the best of all the squashes. Looks delicious.
    Sherry

    ReplyDelete
  12. 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 :)

    ReplyDelete
  13. What 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.

    ReplyDelete
  14. Lisa,
    Welcome to The Cottage. I am so happy that you will be following along with us. I will look forward to seeing you here.

    ReplyDelete
  15. 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!

    ReplyDelete
  16. Mz 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!?! :)

    Blessings!
    Gail

    ReplyDelete
  17. This sounds lovely, and how nice to have a dessert made with something that is so good for you!

    ReplyDelete
  18. What a beautiful presentation! Thanks for stopping by Miz Helen!

    ReplyDelete
  19. I haven't cooked a butternut squash in ages. Yum. This looks so good!

    ReplyDelete
  20. That custard has autumn written all over.I love such out of harvest recipes..wish I could have my own some day :)
    Love the way u serve with with whipped cream..yum!

    ReplyDelete
  21. Well.. 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.

    ReplyDelete
  22. This looks awesome! I love the idea of using butternut squash in a custard. Thank you for sharing this!

    ReplyDelete
  23. I 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.

    ReplyDelete
  24. They look beautiful and just the perfect dessert to make for company. I really want to see the brulee recipe. Great pictures too !

    ReplyDelete
  25. Mz Helen,
    I 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!

    ReplyDelete
  26. 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.
    I'd love to try something like this...I'm so curious about the taste.

    ReplyDelete
  27. That looks extremely good. I can't believe it was made with butternut squash.

    ReplyDelete
  28. Wow, 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!

    ReplyDelete
  29. This looks perfect for a cool, fall evening! I love the use of butternut squash.

    Thank you for linking to Gold Star Wednesday - I look forward to your butternut brulee post!

    ReplyDelete
  30. 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

    ReplyDelete
  31. This sounds very interesting! I will try it.

    ReplyDelete
  32. This looks beautiful and sound so delicious! YOur images are spectacular.
    I love anything that is a custard!
    Yvonne

    ReplyDelete
  33. My mouth is watering looking at this. I'm going to give it a try. What a perfect fall dish.

    ReplyDelete
  34. Oh now THIS sounds lovely. I have two small butternut squashes that I've been wondering what to do with, and now, I know.

    ReplyDelete
  35. Helen - thanks for sharing - this looks just delightful!

    ReplyDelete
  36. Great thoughts you got there, believe I may possibly try just some of it throughout my daily life.


    Bain Maries

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen

Related Posts Plugin for WordPress, Blogger...