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