Are you looking for a unique and delightful dessert recipe to impress your guests? Look no further than this exquisite Butternut Squash Creme Brulee recipe.
Combining the creamy goodness of traditional creme brulee with the rich flavor of butternut squash, this dessert is a true delight for the senses. Follow this step-by-step guide to create a decadent butternut squash creme brulee that will leave everyone wanting more.
Creme brulee is a classic French dessert known for its smooth custard base and caramelized sugar topping. Adding butternut squash to the mix gives it a unique twist, infusing the dish with a subtle sweetness and a hint of earthiness.
The combination of flavors and textures in this recipe is truly exceptional, making it a perfect choice for special occasions or when you simply want to treat yourself to something extraordinary.
Ingredients
To create this delicious butternut squash creme brulee, you will need:
- 1 cup butternut squash, peeled, seeded, and diced
- 1 teaspoon Fustini’s Blood Orange Olive Oil
- 2 cups heavy cream
- 1/4 cup brown sugar
- Pinch of salt
- 3 egg yolks
- 1 teaspoon sugar
For the brulee topping:
- 6-8 pieces of butternut squash, seeded, and cut into 1″ slices
- 1 teaspoon Fustini’s Blood Orange Olive Oil
- Drizzle of Fustini’s Iron Fish Honey vinegar
- Sugar for dusting on top
Butternut squash creme brulee recipe
Preparing the Butternut Squash
Step 1
Start by preheating your oven to 400 degrees Fahrenheit. Place the diced butternut squash in a bowl and toss it with Fustini’s Blood Orange Olive Oil.
Step 2
Spread the squash onto a sheet pan in a single layer and roast it in the hot oven for about 10 minutes or until it becomes fork-tender.
Step 3
Once roasted, remove the squash from the oven and run it through a food mill to achieve a smooth puree.
Making the Custard Base
Step 4
Reduce the oven temperature to 325 degrees Fahrenheit.
Step 5
In a medium-sized pot, combine the heavy cream, milled butternut squash, brown sugar, and salt.
Step 6
Place the pot over low heat and let the mixture simmer gently. Meanwhile, bring a separate pot of water to a simmer.
Step 7
In a small bowl, whisk together the egg yolks and sugar until well combined. Once the cream mixture is simmering, slowly temper the egg yolks by whisking in a little bit of the hot cream mixture at a time.
Continue whisking until both mixtures are fully combined. Divide the custard mixture between four-ounce ramekins.
Step 8
Place the ramekins in an oven-proof container and pour the simmering water around and halfway up the outside of the ramekins.
Step 9
This water bath will help ensure even cooking and a smooth texture for the custard. Bake the ramekins in the oven for about 10 to 12 minutes or until the creme is set.
Step 10
Once done, remove the ramekins from the oven and water bath to cool. Chill them in the refrigerator for at least 2 hours or overnight.
Brulee Topping
Step 11
Preheat your oven to 400 degrees Fahrenheit once again. Toss the remaining butternut squash slices with Fustini’s Blood Orange Olive Oil and lay them on a baking sheet in a single layer.
Step 12
Roast the slices in the hot oven for about 10 minutes or until they become fork-tender. Remove from the oven and drizzle with Fustini’s Iron Fish Honey vinegar.
Step 13
Place a piece of roasted butternut squash on each serving plate. Using two spoons, create a large quenelle of the chilled cream and place it in the crux of the squash piece.
Step 14
Sprinkle sugar generously over the cream and caramelize it using a kitchen torch or by placing the ramekins under the broiler for a minute or two until the sugar melts and forms a caramelized crust.
Serving and Enjoying
Your butternut squash creme brulee is now ready to be served and enjoyed. The combination of the creamy custard, the sweet butternut squash, and the crisp caramelized sugar creates a symphony of flavors and textures that will enchant your taste buds.
Serve this delightful dessert as the grand finale to a special meal and watch as your guests are impressed by your culinary skills.
