Coconut + Squash Creme Brûlée for Everyone!

In addition to Thanksgiving, there is much to celebrate in late November: my siblings’ birthdays, parents’ wedding anniversary, and all of us under one roof for a spell. Thanksgiving Eve is reserved for celebrating all of these good things, and I get to make dessert which is as much of a gift to me as it is to the people around the table.

Pumpkin pie is bad. But I’m excited to tell you that delicious squash-based desserts are still possible! Creme Brûlée is good. I don’t know what else needs to be said besides that this particular version is also gluten and dairy free! You make this and you are a hero.

Coconut + Squash Creme Brûlée

1 sweet squash (buttercup, honeynut, or kabocha)

1.5 cups coconut cream

3/4 cups coconut milk

1/3 cup maple syrup

6 egg yolks

1/3 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon cloves

1/5 teaspoons vanilla

pinch of salt

caster sugar for sprinkling

kitchen torch for torching

Preheat the oven to 350. Cut the squash in half length-wise and scoop out the seeds. Place it cut side down on a baking sheet and roast for about an hour until it’s tender. Scoop out the insides and reserve 1.5 cups.

Lower the heat to 300. Arrange ten small ramekins in a baking dish. Any straight-sided ceramic dish will work well. Boil some water to use later.

In a medium saucepan, whisk the squash, coconut cream, coconut milk, and maple syrup together. Warm over low heat, stirring often, until it begins to steam but without letting it boil (about 8-10 minutes).

In a heatproof mixing bowl, whisk together the egg yolks, brown sugar, spices, vanilla, and salt.

While whisking constantly, very slowly stream the hot cream mixture into the egg mixture.

Strain the combined mixture back into the saucepan to remove any clumps.

Ladle the mixture into the ramekins, leaving about an inch of space at the top.

Pour the hot water into the baking dish until it reaches halfway up the ramekin. Carefully transfer the dish to the oven and bake for 40-45 minutes. The edges should be set, but the center should jiggle slightly.

Remove the dish from the oven and use tongs to remove each ramekin. Let them cool to room temperature then refrigerate them for at least 4 hours until they are completely set.

Sprinkle the tops with caster sugar, and use a kitchen torch (or oven broiler on high) to caramelize the sugar on top.