Butternut Squash Custard Flans
Butternut Squash Custard Flans
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  • 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
  • Preparation
  • 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.
  • Description
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