Butternut Custard

• 1 cup heavy cream
• 3/4 cup milk
• 1/2 cup pure maple syrup
• 1/2 cup cooked pureed butternut squash (use a food processor or blender)
• 6 large egg yolks
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• fresh ground black pepper

1. Position oven rack in the middle position; preheat oven to 325u0b0; butter or spray ramekins.
2. In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
3. In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
4. Pour squash mixture very slowly into the yolks, whisking constantly.
5. Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
6. Place the prepared ramekins in a baking pan lined with a dish towel.
7. Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
8. Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
9. Serve the custards immediately, or hold, covered, for up to 30 minutes.

heavy cream, milk, maple syrup, butternut squash, egg yolks, ground cinnamon, nutmeg, salt, fresh ground black pepper

Taken from www.food.com/recipe/butternut-custard-275670 (may not work)