Zutaten für Butternut Squash Creme Flan With Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1 medium butternut squash (approximately 2 pounds)
- 4 large eggs
- Egg Yolks
- Brown Sugar
- 1/4 teaspoon salt
- Ginger
- Cinnamon
- 1 cup whole milk
- Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Butternut Squash Creme Flan With Caramel Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Butternut Squash Creme Flan With Caramel Sauce
- **Make the Caramel:** In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns a rich amber color. Carefully pour the caramel into a 1-quart casserole dish or individual ramekins, tilting to coat the bottom and sides.
- **Prepare the Squash:** Peel, seed, and cube 1 medium butternut squash (approximately 2 pounds). Roast at 400°F (200°C) for 30-40 minutes, or until tender. Let cool slightly, then mash thoroughly.
- **Blend the Squash Puree:** In a blender, puree the roasted butternut squash until completely smooth.
- **Whisk the Egg Mixture:** In a large bowl, whisk together 4 large eggs and 4 large egg yolks until light and frothy. Add 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Whisk until well combined.
- **Combine Wet and Dry Ingredients:** Gradually whisk in the butternut squash puree until fully incorporated.
- **Temper the Eggs:** Slowly and steadily pour 1 cup heavy cream and 1 cup whole milk (heated separately to just before simmering) into the egg mixture, whisking constantly to prevent the eggs from curdling.
- **Bake the Flan:** Pour the custard mixture into the caramel-lined dish. Place the dish in a larger baking pan. Pour enough boiling water into the larger pan to come halfway up the sides of the smaller dish (bain-marie).
- **Bake:** Bake in a preheated 325°F (160°C) oven for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- **Chill:** Remove from the oven and let cool completely. Refrigerate for at least 3 hours, or preferably overnight, to allow the flan to fully set.
- **Unmold:** To unmold, run a thin knife around the edges of the flan. Invert the dish onto a serving plate. If necessary, briefly dip the bottom of the dish into hot water to loosen the flan.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
28g
Carbs
4g
