Yummy Squash Custard

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 egg whites
• ¼ cup white sugar
• ¼ teaspoon cream of tartar
• 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

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.