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Author Notes: A perk about this custard, other than the fact that it tastes like Fall, is that it’s light and creamy without the fat. Moreover, butternut squash is so good for you. It’s full of potassium, vitamin B6 and dietary fiber, making it incredibly heart-healthy. —Allison from Haute Box
- 1.5 cups low fat milk
- 3/4 cup butternut squash puree
- 2/3 cup evaporated cane sugar
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon organic maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 egg white
- cooking spray
- Preheat oven to 325 degrees.
- Spray your 4 to 6 ramekins with cooking spray.
- In a large bowl, combine all the ingredients and stir well with a whisk. Divide the butternut squash 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. 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!