Butternut Spice Custard

Butternut squash lends gentle sweetness to American fall desserts, especially when baked into silky custard cups. Maple syrup with cinnamon, cardamom, and allspice warms the cream-and-egg base without overpowering it.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 245 cal
• 7g protein
• 28g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups butternut squash puree
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 2 egg yolks
• 1/3 cup maple syrup
• 1/4 cup light brown sugar
• 1 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground allspice
• 1/4 tsp kosher salt
• for topping whipped cream
• for garnish fresh sage leaves

Instructions

1. 1Preheat the oven to 325°F. Place six 6-ounce ramekins in a large roasting pan and bring a kettle of water to a boil for the water bath.
2. 2In a medium saucepan, warm the milk and cream together over medium-low heat until small bubbles form the edges and the mixture is steamy but not boiling; remove from heat.
3. 3In a large mixing bowl, whisk the whole eggs, egg yolks, maple syrup, brown sugar, vanilla, cinnamon, cardamom, allspice, and salt until smooth and slightly thickened, about 1 minute.
4. 4Whisk the butternut squash puree into the egg mixture until completely uniform and free of lumps.
5. 5Slowly stream the warm milk-cream mixture into the squash-egg base while whisking constantly to temper the eggs and prevent scrambling.
6. 6Strain the custard through a fine-mesh sieve into a large measuring cup or clean bowl to catch any cooked egg bits or squash fibers for a silky texture.
7. 7Divide the strained custard evenly among the ramekins. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
8. 8Bake for 35–42 minutes until the edges are set but the centers still jiggle gently like soft gelatin when the pan is nudged.
9. 9Remove the ramekins from the water bath with tongs and cool on a wire rack for 30 minutes, then refrigerate at least 2 hours until fully chilled and firm.
10. 10Just before serving, top each custard with a swirl of whipped cream and a tiny fried or fresh sage leaf for aroma and color.