Debbie or make I Oh, oh, oh, could you please share your buttercup squash pudding recipe? I have lots of squash right now. Thanks
Saturday comfort foodMade my first noodle Saturday while watching the bread rise. I'd always thought pasta would be difficult. The recipe was simple - 1 cup flour (I used whole wheat), half teaspoon salt...
Butternut Squash Pudding Chef Jun Husogoe
Serves 20 (5ox servings)
Pudding
1 L cooked, mashed butternut squash 300 g sugar (adjust for the sweetness of the squash) 10 med sized eggs 450 ml 2% milk 450 ml of 35% cream
Caramel Sauce
25- g sugar 170 ml cold water
Directions
Add the sugar to the cooked squash and mix well. Add the eggs and mix. Heat the milk and cream until it is body temperature and add to the squash mixture. Mix well and taste. Add more sugar if necessary. Pbutt through a chinois (china cap). Set aside.
Place 150 g sugar in a pot with 100 ml of the cold water. Cook on high, stirring occasionally until it is a golden caramel colour. Remove from heat. Add 70 ml of cold water into the pot very slowly, stirring continously. Place 1 Tbsp into ramekins and refrigerate for about 15-20 mins.
After the caramel is chilled, fill the ramekins with the squash mixture. Place the ramekins in a deep pan. Fill pan with warm water, to a level half way up the sides of the dishes. Bake at 350 for 1-1.5 hours. Turn the tray every 30 minutes to allow even cooking.
Question about Brie 7378I am not sure it is spoiled if it smells a little pungent But if it tastes like ammonia, it sure sounds like it was improperly stored, or mis-handled by a cutter using...
Serve cold with fresh berries and whipped cream.
Debbie
