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)
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.