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Squash Custard with Ginger Caramel Recipe

Here is a recipe for a delicious and different dessert – it will give you a cross between pumpkin/squash pie and creme caramel. It has a beautiful colour that goes well with the season and rich taste that will do well for any occasion.

Ingredients:

  • 2 lbs. of butternut squash
  • 2-1/2 cups of granulated sugar
  • 2 tablespoons of grated ginger root
  • 2 teaspoons of lemon juice
  • 5 eggs
  • 5 egg yolks
  • 2 tablespoons of dark rum
  • 1/2 teaspoon of vanilla
  • 1/4 teaspoon of each cinnamon, cloves and nutmeg
  • pinch of salt
  • 2 cups of 10 % cream

Directions:

  1. Half squash lengthwise and remove seeds. Place, cut side down, on foiled-lined baking sheet and bake in 425F oven until soft when pierced with a fork – 30-45 minutes.
  2. Let cool and then scoop flesh from the skin.
  3. Puree in food processor or force through fine sieve.
  4. I heavy-bottom saucepan, melt 1 cup of sugar over medium heat, swirling the pan but not stirring, until sugar is golden brown.
  5. Add 3/4 cup of the remaining sugar and cook until deep nutty brown.
  6. Stir in ginger, averting your face and using long-handled spoon, cook until the mixture bubbles subside, then stir in lemon juice and 1/4 cup of water.
  7. Strain through sieve into 8 inch square baking dish.
  8. In a large bowl, beat remaining sugar, eggs, egg yolks, rum, vanilla, cinnamon, cloves, nutmeg and salt until smooth and light.
  9. In saucepan, whisk together cream and squash puree over high heat, until just beginning to simmer.
  10. Gradually stir into egg mixture, beating gently with wooden spoon until fully incorporated but without aerating mixture.
  11. Pour into caramel-lined baking dish
  12. Place baking dish in roasting pan, pouring enough boiling water to come halfway up side of the dish.
  13. Bake in centre of 325F oven until set in the centre, about 65 minutes.
  14. Remove baking dish from pan and let cool on a rack.
  15. To serve, place dish in hot water for about 20 seconds to loosen caramel, cover with serving dish and invert. Carefully lift dish off custard.
  16. Heat any caramel adhering to the dish by placing the dish in larger container of hot water and pour over custard.

Hope you have enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated.


About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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