YUMMY SQUASH CUSTARD

Yummy Squash Custard image

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

Provided by Yvonne Arcement

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 6

Number Of Ingredients 11

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Ingredients

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
¼ teaspoon salt
5 ounces evaporated milk
¼ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
Bake in the preheated oven until custard is set, about 40 minutes.
Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g