Prep Time:
15 Minutes
Cook Time:
30 Minutes
Makes:
Varied
Utilize the fall squash harvest with this rich, delicate dessert. The creamy squash puree blends well into this light custard. This recipe uses cinnamon and ginger but feel free to use your own blend of fall spices.
First, let's start with the Squash Puree.
EQUIPMENT
- Large Knife
- Large spoon or scoop
- Baking Sheet Pan
- Parchment Paper
- Food Mill or Processor
INGREDIENTS
- Delicata Squash
- Kosher Salt
DIRECTIONS
- Heat the oven to 375 degrees F
- Slice a small piece of skin off one side of the Squash so when laid on its side, the squash will lay flat without rolling. Remove the stem and split the Squash in half from top to bottom, using a large knife. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the squash, 30 to 40 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the squash for 1 hour. Using a large spoon, remove the roasted flesh of the squash from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
Second, we'll move to the Créme Brulee.
Prep Time: 20 minutes
Cook Time: 50 minutes
Makes: 10 portions
EQUIPMENT
- Measuring Cups
- Measuring Spoons
- 2 Medium Bowls
- 10- ½ cup ramekins
- Large baking pan
- Spatula
- Whisk
- Kitchen torch
INGREDIENTS
- ¾ Cup Delicata Squash Puree
- 1 tsp. Vanilla Extract
- 2 Cups Heavy Cream
- ½ Cup Half and Half
- 1/3 Cup Brown Sugar
- ½ tsp. Cinnamon
- 1 Pinch Ground Ginger
- 8 ea. Large Egg Yolks
- ¼ Cup Granulated Sugar
DIRECTIONS
- Heat oven to 300 degrees F. Place 1/2-cup ramekins in a large metal baking pan.
- In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, 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 a third 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 refrigerator. Refrigerate for about 4 hours, or overnight.
- Just before serving, sprinkle about 1/2 to 1 teaspoon of sugar over each custard. Using a kitchen torch, melt and caramelize the sugar. Or place the ramekins in a baking dish and put under broiler for 1 to 2 minutes, just until sugar is browned and caramelized.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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