Name: Yummy Squash Custard
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Seeded and chunked summer squash, or more as needed - 2 cups; Cornstarch, or more as needed - 1 tablespoon; Salt - ¼ teaspoon; Evaporated milk - 5 ounces; White sugar - ¼ cup; Egg yolks - 2; Vanilla extract - 1 teaspoon; Ground nutmeg - ½ teaspoon; Egg whites - 2; Cream of tartar - ¼ teaspoon; White sugar - 3 tablespoons

Ingredients for - Yummy Squash Custard

1. Seeded and chunked summer squash, or more as needed 2 cups

2. Cornstarch, or more as needed 1 tablespoon

3. Salt ¼ teaspoon

4. Evaporated milk 5 ounces

5. White sugar ¼ cup

6. Egg yolks 2

7. Vanilla extract 1 teaspoon

8. Ground nutmeg ½ teaspoon

9. Egg whites 2

10. Cream of tartar ¼ teaspoon

11. White sugar 3 tablespoons

How to cook deliciously - Yummy Squash Custard

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.