Southwest Brulee
Miz Helen's Kitchen
Ingredients
2 cups butternut squash puree
2 eggs
1 3/4 cups heavy cream
2 tablespoons sugar (optional)
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons brown sugar per ramekin for topping
1 teaspoon butter
Directions
Stir together the squash puree, eggs, cream, sugar, salt, cinnamon, chili powder, cumin, and cayenne.
Butter the inside of the ramekin and pour the mix in the ramekin's. Place the ramekin's in a 9X13 baking dish in a bain-marie. Bain marie is a french term for hot water bath.
Pour hot water in the pan around the ramekins until it is 1/4 of the way up on the ramekins.
Bake 400 degrees for 10 minutes then reduce heat to 350 degrees for 40 minutes or until set. To check the set insert a silver knife in the center of the dish, if it comes out clean it is set.
Remove from the oven and let set for 10 minutes. Sprinkle the brown sugar on the top of the brulee and torch with a kitchen torch until the sugar is caramelized. Refrigerator for 1 hour before serving. Garnish with a sprig of mint or cilantro.