Individual kabocha squash custards taste just like pumpkin pie filling with no crunchy crust in sight.
- 1 cup kabocha squash puree
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup pure maple syrup
- 4 large egg yolks
- 1/4 cup packed light brown sugar
- 1 teaspoon pumpkin spice blend
- 1 teaspoon gluten-free vanilla extract
- 1/4 teaspoon kosher salt
- Whipped cream, for serving (optional)
- Position a rack in the middle of the oven and preheat to 300°F. Arrange six 6-ounce ramekins in a 9-by-13-inch baking dish. Boil water in a kettle and set aside.
- In a medium saucepan, whisk together the squash puree, heavy cream, milk, and maple syrup. Warm over low heat on the stovetop, stirring occasionally until the mixture begins to steam without boiling, about 5-8 minutes.
- As the cream mixture is heating, whisk together the egg yolks, brown sugar, pumpkin spice blend, vanilla, and salt in a large heatproof mixing bowl.
- Whisking constantly, slowly pour about a quarter of the hot cream mixture in a steady stream into the egg yolk mixture, to temper the eggs. After combining thoroughly, gradually add the rest of the hot cream mixture in a slow, steady stream while whisking constantly. Using a fine mesh strainer, strain the liquid into a large heatproof pitcher.
- Pour the custard into the ramekins, leaving about 1/4 inch of space at the top of each ramekin.
- Pour hot water into the bottom of the baking dish until it reaches about halfway up the ramekins. Carefully transfer the casserole dish to the oven, positioning it in the center of the rack.
- Bake uncovered until the edges of the custard are set but the centers jiggle just slightly, about 40-45 minutes.
- Carefully remove the baking dish from the oven. One at a time, remove the ramekins from the baking dish with heatproof tongs and place on a cooling rack. Let them cool to room temperature, about 1 hour.
- Transfer to the refrigerator. Chill for about 4 hours, until completely cold and set, and serve topped with a dollop of whipped cream. Cover the tops of each ramekin with plastic wrap or aluminum foil if you won’t be enjoying them immediately. Refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Custard
- Method: Baking
- Cuisine: Dessert
Keywords: kabocha squash, custard, gluten-free, pumpkin spice