Video:Butternut Squash Creme Brulee

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Transcript:Butternut Squash Creme Brulee

Hi, I'm Chef John Mitzewich for About.com Food. Today we're doing a healthy winter twist on a classic dessert, butternut squash crème brulee.

Make the Butternut Squash Puree

To start this amazing dessert, we need 1 cup of butternut squash puree.

I make my own by wrapping a half butternut squash in foil and roast it for one hour at 350 degrees, and I have all the butternut squash I need. You can buy canned if you want.

Combine the Eggs and Brown Sugar

We're going to take three large egg yolks and add 1/2 cup brown sugar. Whisk it until the sugar melts into the egg yolks and the mixture turns into a lighter mocha color. It will take about two minutes.

Add the Heavy Cream and Spices

At that stage, add 1 cup of heavy cream. Do not substitute skim milk, please. Give it a good stir, and then we are going to spice this to our own liking.

I'm using 1/2 teaspoon of allspice and 1/4 teaspoon of nutmeg. It's up to you. You can add cinnamon, pumpkin pie spice, etc. It would all work here. We also need a pinch of salt.

Add the Butternut Squash Puree

I'm going to add the cup of butternut squash puree. Pumpkin would work, as would any other squash. Stir until combined. Heat oven to 350 degrees F.

Fill the Ramekins With Hot Water

This makes enough to fill six, five-ounce ramekins. We're going to bake these in a water bath, so add hot water to your baking dish. It should come up at least halfway up the side.

Bake the Butternut Squash Crème Brulee

I'm going to bake those for about 30-35 minutes, or until set. By set, I mean they are firm, but still have a little wiggle in them. Chill thoroughly!

At least 2 hours or overnight before you "brulee" them, which just means to burn the sugar on top (1 rounded teaspoon per ramekin).

This is the most fun part because I get to use this, my crème brulee torch. Some say you can do this under the broiler, but I never have much luck. But these are so cheap, so get one of these torches.

Burn the Sugar on Top of the Crème Brulee

When you first start, it will look like glass beads forming on the top. Go slow and move it all around. You don't want anyone spot to get too dark before all the sugar is melted.

Once you see all the sugar crystals have melted, then you can really start "brulee-ing," or burning various spots here and there. You want it kind of irregular; that's part of the look.

Serve the Butternut Squash Crème Brulee

I put it on a folded napkin. I call that the square fold. And, then the best sound in the history of brulee desserts, that spoon tapping on that crunchy, hard crust. I mean look at that picture!

How are you going to look at that and not make this? I have no idea. Anyway, very simple, very delicious. Sorry pumpkin pie, I think you just were replaced. I hope you give it a try. Enjoy.

Thanks for watching. To learn more, visit us on the Web at food.about.com.