Quick look
- cook 30-40 min
- serves 4
Ingredients
- 1 buttercup squash (about 2 pounds)
- 3 large eggs, plus 2 large egg yolks
- 1 cup heavy cream
- 4 teaspoons sugar
- 1/4 teaspoon freshly grated nutmeg
- 1
Pierce the squash all over with a fork and place on a damp paper towel in a shallow microwavable dish. Microwave on high until tender, about 15 minutes.
- 2
Let the squash cool, then cut in half horizontally and, using a spoon, scoop out and discard the seeds and tough fibers. Scoop out the flesh and set aside.
- 3
Preheat the oven to 325°F. Combine the eggs, egg yolks and cream in a food processor or blender. Add the cooked squash, sugar and nutmeg and blend until smooth.
- 4
Butter four 8-ounce ovenproof mugs or ramekins and place them in a 9-x-12-inch baking pan. Fill the mugs with the custard, then carefully pour hot water into the pan to reach halfway up the sides of the mugs.
- 5
Bake the custards until set, 30 to 40 minutes. Serves 4.
