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Yummy Squash Custard
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Create a delectable custard with squash, evap milk, and a fluffy meringue - perfect for any season!
Ingredients:
  • 2 cups seeded and chunked summer squash, or more as needed
  • 1 tablespoon cornstarch, or more as needed
  • 5 ounces evaporated milk
  • 0.25 cup white sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg
  • 2 egg whites
  • 0.25 teaspoon cream of tartar
  • 3 tablespoons white sugar
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • 1. Place the steamer insert in a saucepan, adding water just below the bottom of the steamer. Bring to a boil. 2. Steam squash chunks until tender, around 10 to 20 minutes with the lid on. 3. Transfer the steamed squash to a food processor and blend until smooth.
  • Combine cornstarch and salt with squash puree. In a separate bowl, whisk together evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg. Gently fold the milk mixture into the squash mixture. Transfer the mixture into a 9-inch square baking dish.
  • Cook in the oven until the custard is firm, for around 40 minutes.
  • In a large glass bowl, whip egg whites and cream of tartar until they turn foamy. Slowly add 3 tablespoons of sugar to the egg mixture and continue beating until stiff peaks form. Spread the meringue over the custard and bake until golden, for about 5 minutes longer.

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