Butternut Squash Creme Brulee

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a medium saucepan, combine the butternut squash puree and heavy cream. Heat over medium heat until the mixture is warm but not boiling.

3. 3

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

4. 4

   Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

5. 5

   Stir in the vanilla extract, ground cinnamon, and ground nutmeg.

6. 6

   Pour the mixture into ramekins, filling them about three-quarters full.

7. 7

   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

8. 8

   Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.

9. 9

   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until thoroughly chilled.

10. 10

    Before serving, sprinkle an even layer of brown sugar on top of each custard.

11. 11

    Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust.

12. 12

    Serve immediately and enjoy your Butternut Squash Creme Brulee.