Yummy Squash Custard

Ingredients

• Servings: 6
• 2 cups seeded and chunked summer squash, or more as needed
• 1 tablespoon cornstarch, or more as needed
• 1/4 teaspoon salt
• 5 ounces evaporated milk
• 1/4 cup white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• meringue:
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• 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.