The Pioneer Woman Tasty Kitchen
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Butternut Squash and Maple Custard

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Level: Easy

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Description

A perk about this custard, other than the fact that it tastes like Fall, is that it’s light and creamy without the fat.

Ingredients

  • 1-½ cup Nonfat Or 1% Milk
  • ¾ cups Fresh Or Frozen And Thawed Butternut Squash Puree
  • ⅔ cups Evaporated Cane Juice Sugar
  • 1-½ teaspoon Ground Cinnamon
  • ½ teaspoons Ground Nutmeg
  • 1 Tablespoon Organic Pure Maple Syrup
  • ½ teaspoons Vanilla Extract
  • ¼ teaspoons Sea Salt
  • 2 whole Eggs
  • 1 whole Egg White

Preparation

Preheat oven to 325 degrees (F).

Spray 4 to 6 individual serving sized ramekins with cooking spray.

In a large bowl, combine all the ingredients and stir well with a whisk. Divide the mixture evenly among 6 (6-ounce) ramekins or 4 (8-ounce) ramekins.

Place the ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch (just make sure it’s not over the top of the ramekins). Bake for 50 minutes or until a knife inserted in center comes out clean. Remove the ramekins from pan, and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours.

I enjoyed my custard a la mode, but I also suggest a dollop of whipped topping or perhaps you are a minimalist and like your custard naked. It’s cool…I do as well!

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