Butternut Squash Créme Brulee
Alright, alright…here it is: the long awaited – and much demanded – recipe for Butternut Squash Créme Brulee from Ilana, Catering Manager at Boundary Bay Brewery. You have now, in your hand, (on your screen?) the recipe for the People’s Choice Sweets Winner in the Bellingham Farmer’s Market 2009 Great Squash Smackdown! So, go grab yourself some gourds and a growler of Boundary Bay brew…and get cooking!
Boundary Bay Brewery Butternut Squash Créme Brulee
1 ½ c. cream
1 vanilla bean, halved
½ c. sugar
5 large egg yolks
2 c. butternut squash*, diced
In a large saucepan, cook the diced squash in the cream and vanilla bean until the squash is soft (mixture will be about 180F)
Discard the vanilla bean. Strain the cream and squash mixture into a large mixing bowl. Put the squash caught by the strainer into a blender or food processor and puree it, then add it to the warm cream. Strain this mixture through a chinoise or fine sieve until you have 2 ½ cups of the squash/cream mixture.
In a large bowl, mix the sugar and egg yolks until well blended.
Slowly add the 2 ½ cups of the cream/pureed squash mix to the egg/sugar mix, stirring gently.
Pour this custard mix into 6 4-oz. baking ramekins. Place the ramekins in a baking dish and carefully pour warm water around them (water bath).
Bake, covered, in a preheated 325F oven on low fan until just set, about 30-40 minutes. The crème brulee custard will still jiggle slightly, but the surface should not ripple.
Carefully remove the ramekins from the baking dish. Let them cool at room temperature for 20 minutes, then chill uncovered in the refrigerator for 8 hours.
To serve: Sprinkle each ramekin with sugar and brulee with a propane or butane torch, or put the ramekins in the oven and broil as close as possible to the broiler element for 3-5 minutes.
Enjoy with a nice Oatmeal Stout or Cascadian Dark Ale from Boundary Bay! Cheers
*you can use any style of sweet squash or even pumpkin – it all turns out delicious and great with a Boundary Beer!*