Butternut Squash Creme Flan With Caramel Sauce Recipe

Name: Butternut Squash Creme Flan With Caramel Sauce
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the ultimate autumn dessert! This Butternut Squash Crème Caramel elevates the classic flan with the warm, comforting flavors of winter squash. Imagine a silky smooth custard infused with the rich sweetness of butternut squash, topped with a luscious homemade caramel sauce. This recipe offers a unique twist on a timeless dessert, perfect for fall gatherings or a special weeknight treat. Easily adaptable – enjoy it as a classic flan or transform it into a stunning Butternut Squash Crème Caramel Pie! Get ready to impress your friends and family with this show-stopping dessert.

Prep Time 30 mins

Cook Time 65 mins

Calories 161 kcal

Protein 6g

Rating 5.0 (2 Reviews)

Butternut Squash Creme Flan With Caramel Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.