Butternut Squash Crème Brulee

Directions

1. Preheat oven to 300-degree F. Place ramekins, on a large baking sheet.
2. In a saucepan, add heavy cream, half and half, brown sugar, cinnamon, nutmeg, and ginger.
3. On medium heat, constantly stirring, until the mixture begins to boil. Remove from heat and set aside.
4. In a mixing bowl, beat egg yolks and white sugar, mix until thick.
5. Slowly add ¼ cup of the hot cream mixture to the egg yolks, constantly whisking.
6. Add egg mixture into saucepan, whisking constantly, until blended.
7. Add butternut squash puree and vanilla, whisk well.
8. Add hot mixture into the ramekins, filling halfway to the top. Add hot boiling water to the sheet pan, up to 1”
9. Bake for 50 minutes, until custard Is cooked, not overly stiff. Remove from heat, let cool and refrigerate for 5 hours, or the next day.
10. Once refrigerated place sugar on to top of each Brulee and broil for 1-2 minutes until golden brown.

What You Need