Butternut Squash Pudding with Cardamom Crème Fraîche and Caramelized Cashews
 
Makes 8 servings
Ingredients
  • 12⁄3 cups (400 grams) sweetened condensed milk
  • 11⁄4 cups (300 grams) evaporated milk
  • 1 cup (220 grams) roasted and mashed butternut squash
  • 5 large eggs (250 grams)
  • 1 cup (240 grams) whole milk
  • 3 tablespoons (28 grams) all-purpose flour
  • 11⁄2 teaspoons (6 grams) Madagascar bourbon vanilla extract
  • 1 teaspoon (2 grams) turmeric powder
  • Garnish: Cardamom Crème Fraîche (recipe follows), Caramelized Cashews (recipe follows)
Instructions
  1. Place a wire rack at mid-level in oven, and preheat to 350°F (180°C). Boil enough water to cover a large baking pan or dish that can hold 8 ramekins or Mason jars.
  2. In the container of a blender, place condensed milk, evaporated milk, milk, squash, eggs, flour, vanilla, and turmeric; blend until combined. Divide liquid among 8 (6-ounce) ramekins, and place on a wire rack. Place rack in baking pan. Carefully pour boiling water in pan to about 1⁄2 inch below height of ramekins.
  3. Bake until pudding is slightly firm to the touch yet jiggly in center, 20 to 30 minutes. Remove ramekins from pan, and cover with plastic wrap. Refrigerate overnight to set before serving.
  4. To serve, garnish each pudding with a generous teaspoon of Cardamom Crème Fraîche and a few Caramelized Cashews, if desired.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butternut-squash-pudding-cardamom-creme-fraiche-caramelized-cashews/