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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.