Squash Custard with Ginger Caramel Recipe

Halve squash lengthwise and remove seeds. Place, cut side down, on foil-lined baking sheet; bake in 425F/220C oven until soft when pierced with fork, 30 to 45 minutes. Let cool. Scoop flesh from skin; purée in food processor or force through fine sieve.

In heavy-bottomed saucepan, melt 1 cup (250 mL) of the sugar over medium heat, swirling pan but not stirring, until most of the sugar is golden brown. Add 3/4 cup (175 mL) of the remaining sugar and cook until deep nutty brown. Averting face, stir in ginger using long-handled spoon, cooking until bubbles subside; stir in lemon juice and 1/4 cup (60 mL) water. Strain through fine sieve into 8-inch/2 L square baking dish, tipping dish so sides are coated with caramel. Let cool.

In large bowl, beat remaining sugar, eggs, yolks, rum, vanilla, cinnamon, cloves, nutmeg and salt until smooth and light. In saucepan, whisk together cream and squash purée over high heat until just beginning to simmer. Gradually stir into egg mixture, beating gently with wooden spoon until fully incorporated but without aerating mixture. Pour into caramel-lined baking dish.

Place baking dish in roasting pan, pouring enough boiling water to come halfway up side of dish. Bake in centre of 325F/160C oven until set in centre, about 65 minutes. Remove baking dish from pan and let cool on rack.

To serve, place dish in hot water for 20 seconds to loosen caramel; cover with serving dish and invert. Carefully lift dish off custard. Heat any caramel adhering to dish by placing dish in larger container of hot water and pour over custard.

Makes 8 to 10 servings.