SPECIAL COVERAGE: 103rd Running of the Indianapolis 500

RECIPE: Butternut Scotch Crème Brulee

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INGREDIENTS

1              each                      Small Butternut Squash

1              quart                     Heavy Cream

1              TBS                         Ground Cinnamon

1           teaspoon               Vanilla Extract

8              each                      Egg Yolks

½             cup                         Sugar – granulated

2              TBS                         Macallan Scotch (optional)

 

PROCEDURE

Split squash lengthwise and de-seed.  Then bake in an oven at 350 degrees with the skin side up in a shallow pan until tender and squash is just beginning to brown.  Scrape out squash into a food processor leaving out the skin and puree until smooth.  Add the cinnamon and pulse again until incorporated.

In a mixing bowl, add the egg yolk and sugar and whisk until full incorporated.  Add Godiva (optional) and whisk again.

In a saucepan bring the heavy cream to a boil.  Once at a boil, take off of heat and whisk in the squash puree.  Once fully incorporated, slowly add to the egg/sugar mixture while whisking the entire time.  Do not cook the egg.  Pour the mixture into oven safe ramekins or muffin tins.  Bake in a water bath, covered, at 350 degrees for about 30-40 minutes.  10 minutes before finished, uncover them and continue to bake until the middle of each one sets-up and giggles slightly when touched.

Let cool.  Once cooled, top with sugar and caramelize it with a torch.

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