Ontario Squash shows its versatility with these sweet baked custards. Mashed, cooked buttercup or butternut squash gives the custards the best flavor and color. If there are any leftovers, the custards store well in the refrigerator.
- 2 Ontario Eggs
- 1-1/2 cups (375 mL) mashed cooked Ontario Butternut or Buttercup Squash
- 3/4 cup (175 mL) packed brown sugar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each ground cinnamon and nutmeg
- 1-2/3 cups (400 mL) light cream
- Ontario Maple Syrup or Maple Crème Fraîche or Crunchy Hazelnut Topping (recipe follows)
In large bowl, beat eggs; beat in squash, sugar, salt, cinnamon and nutmeg. Gradually stir in cream. Pour into 8 (6 oz/170 mL) custard cups. Place cups in shallow baking pan. Pour in enough hot water to come half way up sides of cups. Bake in 350°F (180°C) oven 35 minutes or until knife inserted in centre comes out clean. Remove cups from water; cool then chill. Serve with Ontario Maple Syrup, Maple Crème Fraîche or Crunchy Hazelnut Topping.
Maple crème fraîche:
In large bowl, stir together 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sour cream. Cover loosely with plastic wrap and let stand overnight at room temperature. Chill. Stir in 1/4 cup (50 mL) Ontario Maple Syrup. Makes about 1 cup (250 mL).
Crunchy hazelnut topping:
Combine 1/2 cup (125 mL) chopped 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).
Served with 2 tbsp/25 mL maple syrup:
- 3.5 g protein
- 11.0 g fat
- 45.0 g carbohydrates
- 293 calories
Served with 2 tbsp/25 mL maple crème fraîche:
- 4.5 g protein
- 18.5 g fat
- 30.0 g carbohydrates
- 305 calories
Served with 2 tbsp/25 mL crunchy hazelnut topping:
- 4.5 g protein
- 20.5 g fat
- 34.0 g carbohydrates
- 339 calories