Yummy Squash Custard

Serves: 3

Meagan Lindgren

1 January 1970

Based on User reviews:

53

Spice

51

Sweetness

51

Sourness

40

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2 cups

Squash (seeded and chunked summer, or more as needed)

1 tbsp

Cornstarch (or more as needed)

1 tsp

Salt

140 g

Evaporated Milk

3 tbsps

White Sugar

2

Egg Yolks

1 tsp

Vanilla Extract

1 tsp

Ground Nutmeg

2

Egg Whites

1 tsp

Cream Of Tartar

Directions:

1

Preheat oven to 350 degrees F (175 degrees C)

2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer

3

Bring water to a boil

4

Add squash chunks, cover, and steam until tender, 10 to 20 minutes

5

Transfer squash to food processor and blend until pureed

6

Stir cornstarch and salt into squash puree

7

Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl

8

Mix milk mixture into squash mixture

9

Pour squash mixture into a 9-inch square baking dish

10

Bake in the preheated oven until custard is set, about 40 minutes

11

Beat egg whites and cream of tartar together in a large glass bowl until foamy

12

Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks

13

Spread meringue over custard and bake until golden, about 5 minutes more