Butternut Squash Flans

Instructions

1. With the rack in the centre position, preheat the oven to 350°F (180°C). Butter four ½-cup (125 ml) capacity ramekins.
2. In a pot of salted boiling water, cook the squash for about 12 minutes or until tender. Drain well.
3. In a food processor, purée the squash until smooth (the smoother the purée, the creamier the flan). Set 3/4 cup (180 ml of puréed squash into a bowl for the flans. Set the remainder aside for another use (see note).
4. Add the remaining ingredients to the bowl of purée. Season with salt and mix well to combine.
5. Divide the mixture among the ramekins. Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 40 minutes.
6. Remove the ramekins from the water and let rest for 5 minutes before unmoulding (they can also be served in the ramekins). Run a thin blade between the flan and the ramekin and before invert onto a serving plate to unmould.