Hi there! I hope you had an awesome week and now ready for a little dessert to kick off the weekend a little early. If you enjoyed the bowl of butternut sunshine I shared earlier this week, then you'll want to use what's left of your squash to make my Roasted Butternut Squash and White Chocolate Creme Brulee.
Butternut squash is amazing on its own, simply roasted and served as a side. Lord knows we have already had our share of it over the winter. But its sweet, nutty taste and rich, creamy texture also translate extremely well in desserts. It can pretty much be used in most recipes that call for pumpkin. I've made squash muffins and quick bread in the past and plan to attempt a cheesecake in the near future. But first, this crème brulee!
Roasted Butternut Squash and White Chocolate Creme Brulee, to be exact. Perfection to my palate! Once we cracked through the glass of caramelized coconut blossom sugar, our spoons sunk slowly into a brilliant orange, velvety custard. I used coconut cream instead of my usual whipping cream, a little white chocolate for an even creamier custard and cinnamon of course (cause I put that ish on erythang)!
Let me say that these photos do this dessert no justice. Like its soup predecessor, the colour of this Roasted Butternut Squash and White Chocolate Creme Brulee was naturally brilliant. The lack of natural diminished what little photography skills I have. In any case, I hope you will take my word when I tell you that this was absolutely delicious! Heck, forget my word and just try it for yourself and please let me know if you do.
Have a great remainder of the week!
p.s. - You can see me recipe testing this treat here and torching it here. Want to see what happens before the recipes make an appearance on the blog? Join me on Instagram!
More Creme Brulee:
Salted Caramel Tea Creme Brulee
No-Bake Pumpkin Pie Creme Brulee
Ingredients
- roasted butternut squash 1 cup
- 4 egg yolks
- vanilla bean paste 1 tbsp
- cinnamon ½ tsp, ground
- coconut sugar ) ½ cup, I use this organic coconut blossom sugar
- coconut cream 2 cups, full fat
- white chocolate callets ¼ cup
- coconut sugar ½ cup
- white chocolate shavings to garnish
Instructions
- Preheat the oven to 300ºF.
- Bring some water to a boil in a kettle or pot and set aside for the bain marie.
- Prepare 8 ramekins in a rectangle baking pan.
- Puree the roasted squash in a blender until smooth.
- In a medium bowl, break up the eggs with a hand whisk. Whisk in the vanilla paste, sugar, cinnamon and squash puree. Whisk in the chopped chocolate.
- Bring the cream to a light boil in a saucepan. Remove from heat at the first sight of tiny bubbles around the edge.
- Gradually add the warm cream to the squash mixture by pouring in a steady stream while constantly whisking the squash mixture until smooth.
- Distribute evenly into the ramekins and place the ramekins in the baking dish. Open the oven and set the disk with the ramekins on the rack. From the corner of the baking dish, pour the warm water into the baking dish until the ramekins are submerged about halfway. Be careful not to get any water in the ramekins. Slide the oven rack in carefully and close the door.
- Bake for 30 minutes, or until set. When ready, remove from oven and bain marie and allow to cool completely.
- Cover with plastic wrap, ensuring the plastic is flush with the surface. Place in the refrigerator to set for 4-6 hours or overnight.
- When ready to serve, generously sprinkle the tops with sugar and use a torch to caramelize the sugar.
- Garnish with white chocolate shavings and enjoy!
Notes
6-8 ramekins (I use this brulee set)
a bain marie - a baking pan with warm water
a brulee torch If you don't own a torch, use the broil feature of your oven to caramelize the sugar.
Kelly - Life Made Sweeter says
Oh my word, this is genius! I love roasted butternut squash and using it in creme bruele with white chocolate sounds absolutely amazing!! I totally wish I had some right now!
I Sugar Coat It! says
I must agree it was very tasty! tx
Regina says
This dessert sounds absolutely divine! I love how you used coconut cream and sugar. Makes this creme brulee absolutely unique!
I Sugar Coat It! says
Thanks, regina! So pleased I decided to experiment - the flavour layering was quite unique. It was a hit here!
Erin @ The Spiffy Cookie says
Hello delicious! I have made pumpkin creme brulee and loved it, but I have a soft spot for white chocolate so this would definitely be a hit with me.
I Sugar Coat It! says
Oh, I adore pumpkin creme brulee!
Kimberly | Chic & Sugar says
I love this unexpected combination of flavors! Looks amazing!
I Sugar Coat It! says
Thanks! It was rather tasty.
Caralyn @ glutenfreehappytummy says
wow this looks so so so incredible!
I Sugar Coat It! says
It was a hit here, Caralyn!
Medha @ Whisk & Shout says
Lovely photos and such a unique flavor combination! Very cool 🙂
I Sugar Coat It! says
Thanks, Medha!