Squash Custard

In love with this delicious version of caramel custard. With squashes growing in abundance this season in the UK  I got bored having roasted squash and decided to use it in another way and it turned out absolutely delicious, I had to share it! I used Kombucha squash for this recipe but feel free to use either the orange or confection squashes, I am also looking forward to trying this recipe using pumpkins. Let's get started, 

• 1/2 cup of roasted squash pulp, I roasted them for 30mins, you can also boil until cooked.
• 1 can condensed milk
• 150ml whole milk
• 3 egg yolks
• 1 whole egg
• 3-4 tbsp sugar
• 1/2 tsp vanilla essence
• 1/4 tsp cinnamon powder
• 2-3 tbsp water

Start by blending the cooked squash in the blender along with the milk, It should be the consistency of a thick milkshake. In a bowl add the egg yolks and whole egg, and whisk well. Then add the squash paste to the eggs along with condensed milk, vanilla essence, and cinnamon, whisk everything well. In a separate pan heat the water and sugar and cook until it browns, add this caramel to the preferred mold and let it cool for 5mins. Add the squash mixture to the mold carefully and cover it with foil. In a bigger roasting pan add the mold and prepare your water bath, add hot water in your roast pan, approximately halfway to the mold. The purpose of this water bath is to ensure the custard cooks evenly. Bake in a preheated oven at 160 degrees celsius for about 40minutes, then switch off the oven and let it stay in for about 20minutes or until room temperature. Refridge the custard for about 3-4 hours and serve. I flipped it on a plate before serving, The custard easily serves four.

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