The restaurant has been taking up much of my time recently. Christmas and New Years are our busiest seasons. We changed the dessert menu right before the holidays were kicked off back in September, going from light fruits of the summer time, to denser vegetables and fruits that pair nicely with harsh, snowy winters.
One of my favorite dishes on the new menu is the Hubbard Squash Brulee. My knowledge of squash doesn't go much past the familiar butternut/acorn/pumpkin genre, but I can tell you Hubbard squash tastes like a cross between pumpkin and acorn. It has a rich flavor with a light finish. This dessert has been one of the most popular. It's paired with Yogurt Curry Sorbet and Pistachio shortbread. People are often taken aback by the curry yogurt idea, but if you've ever had curry, you know there is a sweetness to it. We bring out that sweetness and it is fantastic with the Squash flavor.
Hubbard Squash Creme Brulee
1/2 c. Sugar
1 1/2 c. Cream
1 T Cinnamon
1/2 t Cloves
1 t Nutmeg
1/2 lb Hubbard Squash Puree
- Whisk everything together, pour into molds, and bake in a water bath at 325 for about an hour. Hints for when it's done is when it still giggles in the middle and if you tip it to one side, the custard will pull to the side a little, but isn't so loose it comes pouring out of the ramekin.
- For the brulee on top, just sprinkle sugar over the top of the baked and CHILLED custard and use a hand torch to brulee. If you don't have a torch, you should be able to use the broiler on your oven, but be sure to keep a close eye on it. You want the sugar a deep brown color, which turns into a black charred color really quickly.