Recipe: Fall Inspired Creme Brulee

Butternut Squash Creme Brulee

• 6 egg yolks
• 1/3 c. granulated sugar
• 1 T. pumpkin pie spices
• 1 t. vanilla paste
• 1/2 c. organic butternut squash puree from Williams-Sonoma
• 2 cups heavy cream
• 4 tsp. granulated sugar + 1 Tbs. firmly packed light brown sugar (for brulee)

1. Preheat oven to 325.
2. In a medium bowl, combine until well mixed: 1/3 c. granulated sugar, egg yolks, butternut squash puree, pumpkin pie spices, vanilla paste, set aside.
3. In a medium pot over medium low heat, heat heavy cream until cream just starts to bubble up. Remove from heat.
4. Quickly whisk hot cream into sugar-butternut squash puree mixture until combined and emulisfied.
5. Using a ladle, pour mixture into creme brulee dishes, place in sided baking dish (cookie sheet or casserole dish) and place in oven. Carefully fill up a cup with warm water and carefully pour warm water into cookie sheet/casserole dish to create a water bath.
6. Bake for 30-45 minutes until custard is set.
7. Remove from oven, remove custard dishes from water bath and set aside to cool to room temperature.
8. In a small bowl combine 4 T. granulated sugar and 1 T. brown sugar. Sprinkle mixture over each custard and torch. Serve immediately.

This recipe is inspired by a Williams-Sonoma recipe I did at the Galleria Williams-Sonoma store in Tysons Corner (November 2006) to showcase their butternut squash puree - and the participants really enjoyed it!