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Butternut Squash Creme Brulée

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Butternut Squash Creme Brulée

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Butternut Squash Creme Brulée


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 1 cup butternut squash, peeled, seeded, diced
  • 1 teaspoon Fustini's Blood Orange Olive Oil
  • 2 cups heavy cream
  • 1/4 cup brown sugar
  • pinch salt
  • 3 egg yolks
  • 1 teaspoon sugar
Brulée


Directions

Step 1. 

Preheat oven to 400 degrees.  Place butternut squash pieces into a bowl and toss with Fustini's Blood Orange Olive Oil.  Spread squash onto a sheet pan in a single layer and roast in the hot oven until fork tender - 10 minutes.  Remove from oven and run cook squash through a food mill.


Step 2. 

Reduce the temperature of the oven to 325.  Place heavy cream, milled squash, brown sugar and salt into medium-size pot and place over low heat.   Bring a separate pot of water to simmer.  Place egg yolks and sugar into a small bowl and whisk.  Once the cream is simmering, slowly temper the egg yolks by whisking in a little at a time.  Once both are combined, divide the mixture between four-ounce ramekins.  

Place ramekins into an oven-proof container and pour simmering water around and halfway up the outside of the ramekin.  Bake in the oven until creme is set - 10 to 12 minutes.  Remove from the oven and from the water bath to cool. Chill 2 hours or overnight.


Step 3.  Brulée

Preheat oven top 400 degrees.  Toss squash with Olive Oil and lay on a baking sheet in a single layer.  Roast in the hot oven until fork tender - 10 minutes.  Remove from oven and drizzle with vinegar, then place a piece on each serving plate.

Using two spoons, place a large quenelle of cream into the crux of the squash piece.  Sprinkle all with sugar and caramelize with a torch.  Serve after cooling. 




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