This recipe is adapted from the two recipes mentioned in the previous post. I was really happy with the flavor, texture (like a real pumpkin custard pie!) and the performance of this recipe!!
Roasted Delicata Squash Crustless Custard Pie
· 1 whole delicate squash halved with the seeds removed
· 1/2 cup brown sugar
· 1 1/4 cup milk
· 2 large eggs
· 1/2 vanilla bean (optional)
· maple syrup (optional)
· oil (canola, safflower, or the like)
· 1/4 tsp. coarse sea salt (or equivalent) and toasted pecans or toffee for crumbling
1. Preheat oven to 350°F and cover a baking sheet with foil.
2. Place squash halves, face up, on the baking sheet, rub with oil, sprinkle with 1/4 tsp. salt and drizzle with maple syrup.
3. Roast squash for 20-30 minutes or until soft and just starting to darken, then remove and allow to cool.
4. Scoop squash flesh out of the skins and into a food processor, add the brown sugar and blend until smooth.
5. In a medium bowl, whisk eggs until blended, then add the squash puree and mix until uniform.
6. In a medium sauce pan, bring milk to a low boil with the vanilla bean piece and simmer for 10-15 minutes until milk just starts to caramelize.
7. While continuously stirring, slowly pour the scalded milk to temper the squash and egg mixture, then pour into ramekins and bake at 350 until set, around 30-40 minutes. Custards are done when a knife inserted into the center comes out clean.
8. Remove from oven and cool for several hours in the refrigerator before serving. At the last minute, crush your toasted sweet pecans or toffee and sprinkle on top. Add whipped cream if you can have it (you lucky guys!)