Yummy Squash Custard
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"This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm."
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Ingredients1 h 10 m servings 128 cals
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
- Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
- Bake in the preheated oven until custard is set, about 40 minutes.
- Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.
- Cook's Notes:
- This recipe is very versatile and can also be made as a pie. This is a soft custard; to be able to cut and serve as a pie, use 2 tablespoons cornstarch.
- I have used sugar substitutes in this recipe: agave, Splenda®, Sweet'n'Low®, and honey with good results.
- Make sure squash is well drained. I have been successful in using squash that I froze from my garden.
- I like to stir my custard during cooking to move the quicker cooking edges to the middle.
Per Serving: 128 calories; 3.4 g fat; 20.5 g carbohydrates; 4.1 g protein; 75 mg cholesterol; 144 mg sodium. Full nutrition