Yummy Squash Custard

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

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 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 the oven to 350 degrees F (175 degrees C).

Step 2

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

Step 3

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. Place squash into a food processor and blend until smooth. Transfer squash purée to a large bowl; stir in cornstarch and salt until incorporated.

Step 4

Beat together evaporated milk, sugar, egg yolks, vanilla, and nutmeg in a medium bowl until smooth; stir into squash mixture until well combined. Pour squash mixture into a 9-inch square baking dish.

Step 5

Make meringue: Beat together egg whites and cream of tartar in a large glass bowl with an electric mixer until foamy. Gradually beat in sugar with the mixer running until stiff peaks form.

Step 6

Spread meringue over warm custard and bake until the top is golden, about 5 minutes.