Tasty Recipes Yummy Squash Custard

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Yummy Squash Custard

"This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm."

Ingredients :

• 2 cups seeded and chunked summer squash, or more as needed
• 1 tablespoon cornstarch, or more as needed
• 1/4 teaspoon salt
• 5 ounces evaporated milk
• 1/4 cup white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• Meringue:
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons white sugar

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H10M

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
• Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
• Bake in the preheated oven until custard is set, about 40 minutes.
• Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Notes :

• This recipe is very versatile and can also be made as a pie. This is a soft custard; to be able to cut and serve as a pie, use 2 tablespoons cornstarch.
• I have used sugar substitutes in this recipe: agave, Splenda®, Sweet'n'Low®, and honey with good results.
• Make sure squash is well drained. I have been successful in using squash that I froze from my garden.
• I like to stir my custard during cooking to move the quicker cooking edges to the middle.

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