1 butternut squash

1/2 cup (125 ml) 35% cream

2 eggs

1/2 teaspoon (2.5 ml) turmeric

1/2 teaspoon (2.5 ml) medium curry powder

Salt and white pepper

Preheat the oven to 180 °C (350 °F). Butter four 125 ml (1/2 cup) capacity ramekins.

Cut the squash in half and remove the seeds. Cut the squash into small segments, then peel. Cook for about 20 minutes in salted boiling water or until tender.

Drain.

In a food processor, purée the squash until smooth. Set 180 ml (3/4 cup) of puréed squash aside for the custard flans. Freeze the remainder for another use. Add the remaining ingredients to the reserved purée and blend well.

The smoother the purée is, the smoother the custard will be.

Divide the mixture among the ramekins. Place the ramekins in a baking dish and fill with hot water halfway up the ramekins.

Bake in the middle of the oven for about 40 minutes.

Remove the ramekins from the water and let rest for 5 minutes before unmoulding. Run a knife around the ramekins before unmoulding. Serve as a side dish.

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