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Creamy Butternut Squash Custard with Caramelized Sugar

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This silky, autumn-inspired custard blends roasted butternut squash, cream, and warm spices, then finishes with a crackly caramelized sugar topping. It’s a cozy, nostalgic dessert that’s easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups butternut squash puree (from about 1 small squash, roasted and mashed; canned works in a pinch, but fresh is best)
  • 1 cup heavy cream
  • 3 large eggs (room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup whole milk (or dairy-free milk)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1/3 cup granulated sugar (for caramelized topping)

Instructions

  1. Preheat oven to 400°F (200°C). Halve butternut squash, scoop out seeds, and roast cut-side down on a parchment-lined baking sheet for 35–40 minutes until tender. Cool, then scoop out and mash 1 1/2 cups of flesh.
  2. Lower oven temperature to 325°F (160°C). Place 6 ramekins in a large baking dish.
  3. In a large mixing bowl, whisk together eggs and 1/2 cup sugar until pale and slightly thickened (1–2 minutes).
  4. Add mashed squash, cream, milk, vanilla, cinnamon, nutmeg (if using), and salt. Whisk until smooth.
  5. Optional: Strain custard mixture through a fine-mesh strainer for extra smoothness.
  6. Divide custard evenly among ramekins, filling each about 3/4 full.
  7. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
  8. Bake for 35–40 minutes, until edges are set but centers still jiggle slightly.
  9. Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 2 hours (up to 2 days).
  10. Just before serving, sprinkle a thin layer of granulated sugar (about 1–2 teaspoons per ramekin) over each custard.
  11. Caramelize sugar with a kitchen torch or under a broiler for 1–2 minutes until golden and crisp.
  12. Let sugar cool for 1–2 minutes to harden, then serve and enjoy.

Notes

For best flavor, use fresh roasted squash and full-fat dairy. Straining the custard yields a silky texture. Water bath prevents cracking. Chill thoroughly before serving. For dairy-free, substitute coconut milk. Caramelize sugar topping just before serving for maximum crunch.

Nutrition

Keywords: butternut squash custard, fall dessert, caramelized sugar, crème brûlée, Thanksgiving dessert, gluten-free, autumn recipes, easy custard, squash recipes

Find it online: https://katedishes.com/creamy-butternut-squash-custard-recipe-easy-fall-dessert-with-caramelized-sugar/