Créé avec l’IA
Butternut Squash Creme Brulee
90 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- butternut squash puree2 cups
- heavy cream2 cups
- granulated sugar0,5 cup
- large egg yolks6 pieces
- vanilla extract1 teaspoon
- ground cinnamon0,25 teaspoon
- ground nutmeg0,25 teaspoon
- brown sugar for topping0,25 cup
Instructions
- 1
Preheat your oven to 325°F (163°C).
- 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
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
- 4
Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- 5
Stir in the vanilla extract, ground cinnamon, and ground nutmeg.
- 6
Pour the mixture into ramekins, filling them about three-quarters full.
- 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
Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 9
