BUTTERNUT SQUASH CREME BRULEE
Butternut Squash Creme Brulee
(fills 6 ramekins)
3 large egg yolks (fresh eggs, of course)
1/2 cup rapadura (option: substitute 1/4 cup with maple syrup)
1 cup heavy cream
1/2 tsp allspice
1/4 tsp nutmeg
or you could use pumpkin pie spice
1 cup butternut squash puree
Roast the butternut squash for about 1 hr until soft, set aside to cool. In a bowl add egg yolk and rapadura and mix until smooth.
Add the heavy cream and spices, mix.
Add butternut squash and again mix until smooth.
Preheat your oven to 350.
Pour into ramekin cups and bake in a water bath for about 30 -35 min or until set.
Chill thoroughly before you brulee (burn them). You can brulee with a torch or under the broiler.