Name: Butternut Squash Flans
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 butternut squash, peeled, seeds removed and cubed (see note); 1/2 cup (125 ml) 35% cream; 2 eggs; 1/2 tsp turmeric; 1/2 tsp curry powder; Ground white pepper, to taste

Ingredients

1 butternut squash, peeled, seeds removed and cubed (see note)
1/2 cup (125 ml) 35% cream
2 eggs
1/2 tsp turmeric
1/2 tsp curry powder
Ground white pepper, to taste

Preparation

With the rack in the centre position, preheat the oven to 350°F (180°C). Butter four ½-cup (125 ml) capacity ramekins.
In a pot of salted boiling water, cook the squash for about 12 minutes or until tender. Drain well.
In a food processor, purée the squash until smooth (the smoother the purée, the creamier the flan). Set 3/4 cup (180 ml of puréed squash into a bowl for the flans. Set the remainder aside for another use (see note).
Add the remaining ingredients to the bowl of purée. Season with salt and mix well to combine.
Divide the mixture among the ramekins. Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 40 minutes.
Remove the ramekins from the water and let rest for 5 minutes before unmoulding (they can also be served in the ramekins). Run a thin blade between the flan and the ramekin and before invert onto a serving plate to unmould.

Note from Ricardo

The butternut squash looks like a large pear. Its sweet orange flesh makes excellent soups, purees and flans. You can find it all year-round in the fruit and vegetables section. With the remaining butternut squash purée, you can make a soup or add it to mashed potatoes.

Butternut Squash Flans

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note