Bora-Bora (Winter Squash) Crème Brûlée

This recipe was developed when I was experimenting with a new winter squash variety called Bora Bora. It is particularly deep orange in color with a slightly dry, sweet, dense flesh. Other winter squash with similar properties could be substituted such as kabocha or buttercup. You will only need 2/3-cup of cooked winter squash flesh and it is better to bake/roast as opposed to boil as the latter method can make the squash too watery. This is a perfect Thanksgiving dessert or anytime a rich creamy dessert would be appreciated during the colder months. I use my 3 quart (14-inch x 10-inch x 2-inch) Le Creuset Oval Au Gratin Baker for this recipe but any similarly sized and shaped ceramic dish would work. The key is to have a large shallow 3-quart dish. If the dish is 3 quart but deep and narrower, the custard will not bake properly and just as importantly, your ratio of crunchy caramelized sugar on top to creamy custard will be skimpy.

Serves 8 to 10

3 cups heavy cream

1/2 cup sugar

6 large egg yolks, at room temperature

2/3 cup cooked winter squash flesh, mashed and measured

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

2 teaspoons vanilla extract

Extra sugar for brûléeing

Position oven rack in middle of oven. Preheat oven to 325 degrees F. Have ready a 3 quart wide, shallow ceramic dish (see Headnote) and place it in a larger pan, such as a roasting pan, for a water bath.

Combine the cream and 1/2-cup sugar in a saucepan and heat over medium heat, stirring occasionally, until sugar dissolves. Remove from heat.

Meanwhile, whisk the egg yolks until lightened in color and creamy. Whisk in the squash and spices. Slowly whisk in the warm cream mixture until mixture is combined. (Do this step slowly and make sure the cream isn’t too hot; either one would curdle the yolks). Pour into ceramic dish. Pour very hot tap water in roasting pan to come up sides of ceramic dish halfway.

Bake until custard is set but the center is still a tad jiggly (it will firm up tremendously upon chilling). This will take at least an hour and up to 1 1/2 hours (it all depends on the temperature of your ingredients, the water, etc.) Just give yourself time and check by texture, not the clock. I can never tell just by looks. Give the pan a gentle shake. The sides should be set and the middle should jiggle but not be liquidy. Remove ceramic dish from roasting pan, cool to room temperature and then refrigerate at least 6 hours or overnight.

Right before serving, sprinkle an even thin layer of sugar all over the surface of the custard and caramelize with a kitchen or propane torch. Alternatively you can caramelize under the broiler. (The reason I do not like to use the broiler is because you also risk heating and melting the custard itself. If you are worried about this, place the ceramic dish back in the roasting pan, this time filled with ice).