Baked Squash Custards

In large bowl, whisk eggs; whisk in squash, sugar, salt, cinnamon and nutmeg. Gradually stir in cream until blended. Pour into eight 6-oz (170 mL) custard cups.

Place cups in shallow metal baking pan; place in 350°F (180°C) oven. Pour in enough hot water to come halfway up sides of cups. Bake for 35 minutes or until knife inserted in centre of custards comes out clean. Remove cups from water; let cool then refrigerate until chilled, at least 2 hours or overnight.

Serve topped with Ontario Maple Syrup, Maple Crème Fraîche or Crunchy Hazelnut Topping.

Maple Crème Fraîche: In large bowl, stir together 1/2 cup (125 mL) 35% Ontario Whipping Cream and 1/2 cup (125 mL) Ontario Sour Cream. Cover loosely with plastic wrap and let stand for at least 4 hours or for up to 12 hours at room temperature. Chill. Stir in 1/4 cup (50 mL) Ontario Maple Syrup. Makes about 1-1/4 cups (300 mL).

Crunchy Hazelnut Topping: Combine 1/2 cup (125 mL) chopped Ontario Hazelnuts, 1/3 cup (75 mL) packed brown sugar and 3 tbsp (45 mL) melted butter. Sprinkle evenly over top of each custard. Broil until sugar melts and nuts are toasted, about 1 minute. Makes about 2/3 cup (150 mL).