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Squash Crème Brûlée
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5 from 2 votes

Baby Harvest Squash Crème Brûlée



Baby Harvest Squash Crème Brûlée is a novel and rustic home-for-the-holidays celebration in a hollowed out squash half that will wow your family and guests. This recipe is from Aube at Kitchen Vignettes.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Canadian
Servings: 8 -10
Author: Valerie Lugonja

Ingredients

  • 1/3 cup granulated sugar
  • 5 egg yolks
  • 1 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon vanilla extract
  • 3/4 cup roasted squash purée
  • 4 to 5 baby squashes , each about 4 inches in diameter and round in shape
  • 3 tbsp extra fine berry sugar

Instructions

  • Preheat oven to 350F
  • Cut squash in half; scoop out seeds with a little flesh to form a bowl
  • Cut a thin slice off bottom round to stabilize the bowl (no wobbling)
  • Place squash halves on a large baking sheet
  • Beat egg yolks with 1/3 cup sugar until pale yellow and sugar has dissolved
  • Combine cream with spices in pan on medium heat; bring to an "almost"boil: take off heat just before bubbling
  • Whisk in vanilla and squash purée
  • Whisk in egg yolk mixture until smooth
  • Sieve into prepared squash halves
  • Bake at 350F 30 to 45 minutes, or until custard is set and jiggles
  • Cool completely
  • Sprinkle sugar on top of each custard (a teaspoon or 2 to completely cover)
  • Move blow torch flame around just above surface until sugar caramelizes or place crème brûlée under your broiler set to high heat
  • Watch closely as they will caramelize very quickly
  • Serve immediately

Instructions for the Thermomix:

  • Preheat oven to 350F
  • Cut squash in half; scoop out seeds with a little flesh to form a bowl
  • Cut a thin slice off bottom round to stabilize the bowl (no wobbling)
  • Place squash halves on a large baking sheet
  • Place egg yolks and sugar into the TM bowl; whip for 5 minutes on speed 4 until pale yellow and sugar has dissolved
  • Combine cream with spices in pan on medium heat; bring to an "almost"boil: take off heat just before bubbling
  • Whisk in vanilla and squash purée to cool cream
  • Set Thermomix for 2 minutes at speed 4; add cream and squash mixture to egg mixture through the hole in the lid
  • Sieve into prepared squash halves and extra bowls, if necessary
  • Bake at 350F 30 to 45 minutes, or until custard is set and jiggles
  • Cool completely
  • Sprinkle sugar on top of each custard (a teaspoon or 2 to completely cover)
  • Move blow torch flame around just above surface until sugar caramelizes or place crème brûlée under your broiler set to high heat
  • Watch closely as they will caramelize very quickly
  • Serve immediately

Notes

As you will have 5 egg whites after making this recipe, plan to make a pavlova or a dessert with meringue. I usually do a 4 egg white pavlova, and this time, I will throw in an extra egg white.
I also had other dishes available as this is large recipe.