Turkey Day Butternut Custard Food

BUTTERNUT CUSTARD

Steps:

• Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
• In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
• In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
• Pour squash mixture very slowly into the yolks, whisking constantly.
• Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
• Place the prepared ramekins in a baking pan lined with a dish towel.
• Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
• Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
• Serve the custards immediately, or hold, covered, for up to 30 minutes.

BUTTERNUT SQUASH CUSTARD

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.