Baked Squash Custard

Baked Squash Custard

Another one of Tom's favorite foods is custard. I don't eat dairy and we try to limit our sugar intake which makes custard seem out of the question. I did some searching and found a recipe at Whole Foods.

It was a starting point and I did my usual tweaking from there. It turned out really delicious. I have found I can leave out the squash or play with the seasoning and have an equally delicious custard.

Baked Squash Custard

Serves 5-6

2 ripe bananas
1 cup almond milk
1 cup baked squash
4 eggs
1 tsp vanilla
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1/8 tsp cloves
1/2 tsp salt

Preheat your oven to 350 degrees F.

Place all ingredients into your blender or food processor. Blend until well combined.

Place four to six ramekins into a baking dish. Divide the mixture equally into the ramekins, allowing some room for the custard to rise. Place the baking dish into the oven and pour 1 quart of water into the bottom of the baking dish (around the ramekins). Bake for 45 minutes or until the custards are nicely golden. Enjoy!

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