Authentic home cooking from France, with US measurements. 
Butternut Crème Brûlée with Orange Zest
Butternut squash, with its creamy, tender flesh when cooked, is perfect for desserts like crème brûlée.
You’ll soon be able to find this recipe, and many more, on my website Zaziedanslefrigo.fr
Butternut Crème Brûlée with Orange Zest
Butternut squash, with its creamy, tender flesh when cooked, is perfect for desserts like crème brûlée.
You’ll soon be able to find this recipe, and many more, on my website Zaziedanslefrigo.fr
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C) on convection if possible. Cut the butternut squash in half and remove the seeds. Place both halves, cut side down, in a lightly oiled baking dish. Make a few slits in the skin to help it cook faster. Bake for about 1 hour.
- 2
Scoop out the flesh with a spoon. Place 1 cup (250 grams) of the flesh in a mixing bowl and blend with an immersion blender until very smooth, with no lumps.
- 3
In another bowl, beat the egg yolks with the sugar until the mixture becomes pale. Add the cream, mix, then stir in the butternut purée. Mix well.
- 4
Add the orange zest and mix again.
- 5
Place 6 ramekins in a large baking dish. Pour water into the dish until it reaches three-quarters up the sides of the ramekins. Pour the butternut cream mixture into each ramekin.
- 6
Bake in a water bath for about 40 minutes.
- 7
Let cool, then refrigerate for at least 3 hours. When ready to serve, sprinkle a little brown sugar on each custard and caramelize with a kitchen torch or under the oven broiler.
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