butternut squash flan

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butternut squash flan

1 small butternut squash (about 1 1/2 pounds), halved length-wise and seeded

1 1/2 cups whole milk

4 large egg whites

2 large eggs or egg substitute

 

1/4 cup maple syrup

3 tablespoons pure vanilla extract

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clovesPlace squash cut-side down on baking sheet and roast

until completely tender when pierced with knife, 40 to 50 minutes. When cool

enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into

food processor. (Reserve remainder for another use.)

 

Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set

aside.

 

In double boiler or metal bowl, pour warm milk over pan of simmering water until

until steaming, add to squash in processor and purée until very smooth, 1 to 3

minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg,

cloves and process until smooth, about 30 seconds to 1 minute.

 

Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups.

Place ramekins in large roasting pan and add enough hot water to pan to come

halfway up sides of ramekins. Cover entire pan with foil and bake until flans

are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes

for 5-ounce ramekins.

 

Transfer roasting pan to cooling rack and let flans rest in water, uncovered,

until room temperature, then remove ramekins from water and refrigerate until

thoroughly chilled, about 3 hours.

 

Serve flans in ramekins, or slide flexible knife around side of each ramekin,

pulling up slightly from bottom to break seal, then cover with dessert plate and

invert to unmold. Garnish with fruit and mint sprigs and serve.

 

 

Garnish: fresh berries, kiwi or orange slices, and mint sprigs (optional)

PreparationPreheat oven to 350° F. Line large-rimmed baking sheet with parchment

paper or nonstick liner.