Boundary Bay Butternut Squash Creme BruleeBy Boundary Bay Brewery
- Recipe TypeDessert
- Prep Time15 min. prep/45 min. baking/cool for 8 hours
Alright,here it is, the long awaited—and much demanded—recipe for Butternut Squash Créme Brulee from Ilana, Catering Manager at Boundary Bay Brewery.
- 1 ½ cup cream
- 1 vanilla bean, halved
- ½ cup sugar
- 5 large egg yolks
- 2 cup butternut squash♦, diced
- ♦ You can use any style of sweet squash or even pumpkin—it all turns out delicious and great with a Boundary Beer!
- In a large saucepan, cook the diced squash in the cream and vanilla bean until the squash is soft (mixture will be about 180ºF).
- 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 325ºF 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 Black IPA from Boundary Bay!