Yummy Squash Custard

Use almost any type of summer or winter squash to make this delicious and refreshing custard made with evaporated milk and a meringue topping.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 128 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until custard is set, about 40 minutes.

Step 5

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.