Butternut Squash Flans

Instructions

1. 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. 2

   In a pot of salted boiling water, cook the squash for about 12 minutes or until tender. Drain well.

3. 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. 4

   Add the remaining ingredients to the bowl of purée. Season with salt and mix well to combine.

5. 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. 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.