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Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée

Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice.


Recipe Details

  1. Preheat the oven to 300°F. Place 4 (4-ounce) ramekins in a 13 x 9-inch roasting pan. Bring a saucepan of water to a boil over high heat; remove from the heat.
  2. Combine the squash in a small saucepan with enough cold water to cover by 2-inches over medium-high heat. Bring to a boil and cook until the squash is easily pierced with the tip of a knife, about 10 minutes. Drain the squash and transfer to a blender. Add the heavy cream, 1 teaspoon of the sugar and salt to the blender and puree. Pour into a small saucepan and stir in the cinnamon and nutmeg; bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Whisk a small amount of the hot cream mixture into the egg yolks, then whisk in the remaining cream in 2 additions. Divide the mixture evenly among the ramekins. Pour just enough of the hot water into the roasting pan to come 3/4 of the way up the sides of the ramekins.
  3. Bake the custards until they are just set (they should slightly jiggle in the center), about 30-32 minutes. Remove from the oven then use a wide spatula to transfer the ramekins to a heatproof surface.
  4. While the custards bake, melt the butter in a large nonstick skillet over medium heat. Add the apple slices and sprinkle with the remaining 1 teaspoon sugar. Cook, turning the apple slices once, until tender and just starting to brown, about 3-4 minutes per side. Remove the skillet from the heat. And let cool 5 minutes.
  5. Arrange 4 apple slices in a slightly overlapping layer over the top of each custard. Sprinkle some of the cheese down the center of the apples in a straight line. Working with one custard at a time, move the crème brulee torch in a circular motion about 2-inches above the surface until the sugar melts and browns, about 1-2 minutes.

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