Use almost any type of summer or winter squash in this yummy squash custard recipe made with evaporated milk, eggs, and a meringue topping — delicious.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
128 Calories
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 in the bowl of a food processor; pulse until smooth. Transfer squash purée to a large bowl; stir in cornstarch and salt until incorporated.
Step 4
Beat evaporated milk, ¼ cup sugar, egg yolks, vanilla extract, and nutmeg in a medium bowl until smooth; stir into squash mixture until well combined. Transfer squash mixture to a 9-inch square baking dish.
Step 5
Beat egg whites and cream of tartar together in a large glass bowl with an electric mixer until foamy. Gradually beat in 3 tablespoons sugar with the mixer running until stiff peaks form.
Step 6
Spread meringue over warm custard; bake until top is golden, about 5 minutes.
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
