How To Make Butternut Squash Flan

Butternut squash is not only fun to cook with, it’s great to bake with as well! This sweet and slightly nutty gourd pairs perfectly with cinnamon, nutmeg, brown sugar, honey, molasses and more. It’s great on its own baked with a bit of butter and sugar or mixed into a lovely dessert, like the butternut squash flan our online pastry school is baking up in this video. Either way, we’re all for any creations you can think of with this winter squash!

Follow along with our online pastry school chef in this webinar as we show you some different ways to incorporate butternut squash into your desserts. This versatile fruit has tons of different uses in cuisine!

Butternut Squash Flan

1 cup sugar
1/3 cup water
1 ½ cups butternut squash
¾ cup sugar
5 eggs
1 ½ cups half and half
1 tsp vanilla extract
½ tsp orange zest

1. Arrange 8, 6 oz ramekins on a deep baking sheet or pan.
2. Combine the first amount of sugar and the water in pot over low heat, when the sugar has dissolved raise the heat and watch for the caramel to turn an amber color. Remove from the heat and immediately divide between the ramekins trying to keep all of the caramel on the bottom. Set aside.
3. In a bowl mix the second amount of sugar and the butternut squash then add the eggs and set aside. In a pot gently warm the half and half, vanilla and orange zest being careful not to simmer, the mixture should be just warm about 100 degrees. Pour the warm mixture over the eggs and whisk until well combined. Strain the mixture and divide between the ramekins.
4. Fill the pan the ramekins are in with water so the water is 1 inch making a water bath.
5. Bake at 325 degrees for about 45-55 minutes until they are firm in the center. Cool for 30 minutes then refrigerate.
6. When the custards are cool, run a knife around the inside edge of the ramekin and turn the ramekin upside down on a plate. When you lift the ramekin the caramel from the bottom will pour over the custard.


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