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Preheat the oven to 325 degrees and have ready Brulee cups or oven proof dishes and large pan to bake in a water bath. Place the acorn squash pulp and heavy cream into a small pan and bring to a simmer. Smash the squash into the cream with a fork as it cooks. Once the pulp has disintegrated, add the brown sugar and Fustini's 18 Year Balsamic Vinegar. Simmer for another 2 minutes. Place the egg yolks into a large bowl and whisk to combine. Strain one third of the hot liquid into the eggs and immediately whisk to temper. Strain the rest of the hot liquid into the eggs pressing through the fine mesh strainer to get as much of the flavor as possible without letting any fiber get through. Stir to combine. Ladle the hot liquid into the Brulee cups and place into a hot water bath and into the oven. Bake until set or the internal temperature reaches 145 degrees. Remove from the oven and refrigerate overnight.
To serve, heat the Fustini's Blood Orange EVOO in a small sauté pan over medium heat and add the apples. Cook over medium heat for 2 to 3 minutes, stirring often. Add the brown sugar and cook for another minute, stirring constantly, until the brown sugar has melted. Add the Fustini's Red Apple Balsamic and cook until the sauce comes together. Remove from the heat. Sprinkle some sugar over the top of the Brulee and torch to caramelize. Spoon some apples on top and garnish with orange zest.
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