Crema Catalana – Catalan Cream with Butternut Squash. Mouthwatering Custard!!

Title: Crème de Catlan of Butternut Squash

Ingredients:

1 Butternut Squash
100g Brown Sugar
2 Teaspoons Cinnamon
1 Spoon Honey
3 Egg Yolks
2 Spoons Cornstarch
125ml Milk
Procedure:

Prepare Butternut Squash:

Cut the butternut squash into two pieces.
Remove the seeds and scoop out the insides.
Place the hollowed butternut squash on an oven tray, keeping the insides aside.
Sweeten the Squash:

Preheat the oven to 180 degrees Celsius.
Sprinkle brown sugar and cinnamon over the exposed insides of the butternut squash.
Roast in the preheated oven until tender.
Prepare the Custard Mixture:

Once the butternut squash is roasted, transfer the mixture into a cup.
Add 3 egg yolks, 125ml of milk, 2 spoons of cornstarch, and 1 or 1/2 spoon of honey.
Use a food processor to grind the mixture until smooth.
Cook the Custard:

Heat the custard mixture in a pot, ensuring a thick consistency.
Stir continuously with a whisk to prevent lumps.
Fill the Squash:

Once the custard reaches the right consistency, remove it from heat.
Pour the custard into the hollowed parts of the butternut squash, ensuring a flat surface using a knife.
Refrigerate for at least an hour to set.
Caramelize the Sugar:

After the cream is set, sprinkle brown sugar on top.
Use a lighter to caramelize the sugar until golden brown.
Serve and Enjoy:

Once the sugar is caramelized, your Crème de Catlan of Butternut Squash is ready to be served.
Enjoy the unique and delightful flavors of this sweet treat!
Note: You can optionally garnish with fresh mint or a drizzle of honey before serving for an extra touch of elegance. This recipe offers a perfect balance of creamy custard, sweet butternut squash, and the rich flavor of caramelized sugar. It’s a showstopper dessert that will impress your guests and satisfy any sweet cravings.

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ADD ON THE NOTE THAT MAKE SURE TO RESERVE HOLLOW PART OF BUTTER NUT SQUASH

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