Butternut Squash Custard with Brown Butter and Candy Cap Mushroom Streusel
Source: From Luis Villavelazquez, of Les Elements Patisserie.
This recipe was demonstrated on November 20, 2010.
Butternut Squash Custard
2½ pounds butternut squash
2 teaspoons salt
¼ teaspoon cinnamon
10 ounces brown sugar
2 ounces lime juice
4 cups cream
Candy Cap Brown Butter
6 ounces butter
¼ ounce dried candy cap mushrooms
4 ounces Mochiko rice flour
6 ounces all-purpose flour
4 ounces cornstarch
6 ounces sugar
2 teaspoons salt (ideally a smoked salt)
Candy cap brown butter, firmed and cut into pieces
For the Custard
- Preheat oven to 400º. Slice squash in half and remove the seeds. Rub the cut side of the squash with canola oil and sprinkle with salt. Wrap the squash in foil (this speeds up roasting, and cooking the squash skin-on intensifies the flavor). Roast until squash is completely tender.
- While the squash is still hot, peel off the skin and place the flesh into a food processor. Puree the squash until smooth and let cool from hot to warm in the food processor. You should have about 3 cups pureed squash.
- Turn the oven down to 325º. Making sure the puree is not hot, but still warm, add the salt, cinnamon and brown sugar with food processor running. Slowly add the lime juice, continuing to process to create a smooth mixture. Add the eggs one at a time, processing until eggs are incorporated. Strain puree through a mesh strainer, pushing it through with a wooden spoon, into a large bowl.
- Whisk cream into the squash mixture and add to a roasting dish. Place this roasting dish into a larger roasting dish and place in oven. Add warm water to the larger baking dish so that it comes halfway up the squash-filled dish. Bake until the center of the mixture reaches 180º. This will take anywhere from 35-55 minutes depending on your oven and cooking vessels. Rotate every 20-30 minutes, taking the temperature each time. Remove from oven and set aside to cool completely; ideally, chill in the refrigerator overnight.
For the Candy Cap Brown Butter
In a heavy-bottom skillet over medium flame, heat butter until foam subsides and butter begins to brown. Add mushrooms, take off heat and cover. Allow the mushrooms to infuse the butter for 30 minutes. Strain out mushrooms and refrigerate butter to firm up.
- In a bowl mix the dry ingredients together. Add the butter a couple pieces at a time and rub/mix the butter in until the mixture resembles small pebbles. Spread onto a sheet pan and rest in the freezer (or refrigerator) for 30 minutes.
- Preheat oven to 325º. Bake the streusel until it begins to brown and set, stirring every 5 minutes to bake it evenly. Remove from the oven after about 20 minutes.
To serve: Divide the custard evenly between serving dishes. Top with the streusel and garnish with lime wedges. You may also serve family style.