Serves 8
Ingredients
4 pounds butter nut squash
10 tbsp. (1 ¼ sticks) butter, room temperature
½ cup (packed) golden brown sugar
5 tbsp. dry sherry
1 pint heavy cream
1 pint half and half
6 each egg yolks
1 tsp. salt
½ tsp. cayenne pepper
¼ cup granulated sugar
Directions
Preheat oven to 425°. Split squash in two and remove seeds. Bake until tender when pierced with knife. Cool slightly.
Using a spoon, scoop pulp into bowl. Add butter, brown sugar, and sherry to squash. Using hand blender, purée until smooth. Season to taste with salt and pepper. In a heavy saucepan, add heavy cream and half and half. Heat gently until the cream comes to a simmer. Remove from heat. In a separate mixing bowl, add egg yolks. Slowly add heated cream mixture to egg yolks while whisking continuously until smooth. Fold in butternut squash purée.
Preheat oven to 300°. Place squash brûlée in oven proof ramekins. Place ramekins in water bath. Cover with foil and bake for 45 minutes to one hour or until custard has set.
When brûlée is ready to serve, sprinkle the sugar evenly over the top of each one. With a propane torch, caramelize the sugar evenly until dark golden brown. Serve.