Butternut Squash Creme Brulee
|1||c||Stonyfield Organic Heavy Whipping Cream|
|1||c||Stonyfield Organic Half & Half|
|1||c||butternut squash puree|
|1⁄4||c||granulated organic cane sugar|
|2||tbsp||organic maple sugar|
|1||tsp||pumpkin pie spice|
Preheat oven to 300 degrees F.
Peal, steam and puree butternut squash. You can use a Beaba Babycook machine, or just steam it in the microwave until tender and then puree the squash in a blender until smooth and creamy. Be sure to add a couple tablespoons of water for a thinner consistancy.
Whisk together the cream, half & half, vanilla, sugar, Butternut Squash Puree & spices. Blend Well.
Strain into a large bowl, skimming off any foam bubbles or larger chunks of the squash.
Divide mixture among 6 ramekins or custard cups.
Place in an 8 x 11 inch baking pan or roasting pan in a water bath. (A water bath is the oven-equivalent of a double boiler. Tip: Place a paper towel on the bottom of the pan to prevent the ramekins from sliding. Place the ramekins filled with the creme brullee mixture in the pan. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins)
Bake until set around the edges, but still a little loose in the center, about 30-40 minutes.
Remove from the oven and leave in the water batch until cooled.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
Here is the fun part!!! Get out your Creme Brûlée torch! Heat the sugar until it liquefies and becomes syrupy. As it cools, the caramelized sugar hardens and quickly becomes crispy and brittle. Begin with a small amount of sugar, melt it and then add another layer of sugar, melt and repeat until you have the thickness on the top that you like! Hold the torch about 5 inches away and use a slow and even motion! Watch carefully so the custards do not burn.
You can substitue the 1/4 cup granulated organic cane sugar + 2 tablespoons of organic maple sugar with 1/3 cup organic cane sugar.
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