for 6 people

Squash mixture

4 dl	single cream
150 g	Red kuri squash, cut into slices approx. 1 cm wide
50 g	coarse cane sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
1 pinch	salt

Custard

1 dl	single cream
4	fresh egg yolks

To serve

4 tbsp

coarse cane sugar

How it's done

Squash mixture

Place the cream in a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring, reduce the heat, simmer for approx. 15 mins. until soft, stirring occasionally, remove the vanilla pod, puree.

Custard

Whisk the cream and egg yolks, add to the squash mixture while whisking, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat. Pour the custard into the ramekins, cover with foil. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.

To bake

Approx. 50 mins. in the centre of an oven preheated to 160 °C. Remove the ramekins, leave to cool, cover and chill for approx. 2 hrs.

To serve

Sprinkle the sugar evenly over the custard and caramelize with a blowtorch.

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