Savory Butternut Squash Bruleed Custard
Serves 6 (Side Dish)
Ingredients:
- Wolfgang Puck Butternut Squash Soup 14.5oz. can
- Whole milk 1 C.
- Brown sugar ¼ C.
- Egg yolks 6ea.
- Sugar 3 Tbsp.
Equipment: 6 small ramekins, pouring pitcher, 2” deep 9X9” baking pan
Directions:
1. In a mixing bowl, combine the cold soup, milk, brown sugar and egg
yolks. Whisk well to combine.
2. Preheat the oven to 250 degrees. Place the ramekins in the baking dish
and fill the ramekins evenly with the mixture using the pouring pitcher.
3. Place the baking dish with the ramekins in the oven, and leaving the
door open, fill the baking dish with an inch of water around the
ramekins. Close the oven door.
4. Bake the custard for 45 minutes or until the custard is set and the
center jiggles together.
5. After cooled slightly, remove the custard ramekins from the baking dish
and refrigerate until cold and set, about 1 hour.
6. To serve, dust the tops of the custard with an even layer of sugar. Place
the ramekins back into the baking pan. Heat the oven to high broil, and
brown the tops of the custard under the broiler (about 1 minute,)
rotating the pan several times in order to ensure that the tops brown
evenly.
7. Cool and serve.
