We are putting together our Thanksgiving menu and this year decided to serve a butternut squash flan. It's easy to prepare in advance, looks great and tastes even better!
For the recipe:
- 640 grams of milk
- 160 grams of cream
- 120 grams of butternut squash puree (previously cooked)
- 190 grams of egg yolks
- 110 grams of sugar
- 1 vanilla bean, split and scraped
- 200 grams of sugar
- 45 grams of citrus juice (orange or lemon)
Makes about six 8 oz ramekins
Set the oven at 350 F.
Make a caramel with the 200 grams of sugar.
Combine the sugar and a little cold water in a pot until all the sugar is wet and has the consistency of wet sand. Clean the sides of the pot with a wet brush to make sure it is clean of any sugar.
Bring to a boil without stirring. Once you see the color turn to amber, you can move the pot around and check the color of your caramel. Once you get a dark amber color, add the citrus juice and stir to combine. Remove from heat. While it is still hot, pour 40 grams of caramel into each ramekin and set them aside.
Combine all remaining ingredients together and mix with a hand blender.
Pour 220 grams of batter into each ramekin then place them in a roasting pan with enough water to come up to the middle of each ramekin.
Bake for about 40 minutes or until the middle is set.
Refrigerate before unmolding. With the help of a pairing knife, go along the edges of each ramekin to loosen the custard from the sides. Then place a plate on top, flip the whole thing over and remove the ramekins.