1/2 c Sugar
1/2 c Roasted Butternut squash (flesh only)
2 1/2 cups milk
6 prepared 5oz souffle cups (buttered or oven spray)
1 1/2 c sugar
1/2 t sea salt
To roast butternut squash, slice squash down the middle from top to bottom
and place flesh side down on cookie sheet. Bake at 350 for about 45 minutes or until soft. Remove from oven and let cool. Scoop out seeds and discard. Now scoop out flesh and place 1/2 c of the flesh in a mixing bowl. Turn oven to 325 dgrees. Place milk in a sauce pan and scald(just before a rolling boil) and set aside. Add 4 eggs and 1/2 cup of sugar to mixing bowl. Wisk all together and slowly stir in hot milk. Let sit for about 10 minutes. In the meantime, make the caramel. In a clean, dry saute pan place the 1 1/2 c of sugar and heat on medium heat. Watch carefully until sugar turns a dark golden brown remove from heat. Add the sea salt and swirl pan until dissolved. Spoon caramel into 5oz prepared souffle cups. Now strain squash mixture and fill souffle cups. Place filled souffle cups in a baking dish. Fill baking dish with water about 1/3 the way up souffle cups. Place in 325 degree oven for about 45 minutes or until custard is set. Remove from
oven and baking dish and place into refrigerator and cool completely. To serve run a knife around custard and flip onto plate. Give a few shakes and lift cup to unveil the custard.
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