Honey Nut Squash Brûlée Recipe

Preparation

1. 1

   Prepare the Squash

   Preheat your oven to 375°F (190°C). Cut the honey nut squash in half, scoop out the seeds, and place it cut-side down in a baking dish. Add a little water to the dish and roast for about 30-40 minutes until tender. Once cooked, scoop out the flesh and set it aside.

2. 2

   Make the Custard

   In a saucepan, heat the heavy cream over medium heat until it starts to simmer. In a bowl, whisk together the egg yolks, sugar, vanilla extract, and salt. Slowly pour the warm cream into the egg mixture while continuously whisking to temper the eggs. Stir in the roasted squash until smooth.

3. 3

   Bake the Brûlée

   Pour the squash custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 25-30 minutes until just set. Remove from the oven and let cool, then refrigerate for at least 2 hours.

4. 4

   Prepare the Balsamic Meringue

   In a clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar while continuing to whisk until stiff peaks form. Gently fold in the balsamic vinegar. Spread the meringue over the chilled custards and use a kitchen torch to brûlée the tops until golden.

5. 5

   Serve with Sheep Yogurt

   Serve the honey nut squash brûlée topped with a dollop of sheep yogurt for a creamy finish.