Serves 8
This dessert is irresistible. Puréed squash gives the custard a creamy texture
and rich color, and the caramel adds flavor that calls you back for more.
1/2 cup maple syrup
1/4 plus 1/3 cup rice syrup
1 1/2 tablespoons butter
1 cup milk
3 tablespoons unbleached white flour
1 1/2 cups puréed squash (pie pumpkin or buttercup)
3 eggs, lightly beaten
1. Preheat oven to 375°F. In small saucepan, combine maple syrup and 1/4 cup rice syrup with butter. Bring to a boil and cook, stirring occasionally, until syrup reaches soft ball stage (230°F on a candy thermometer). Immediately pour syrup into an 8-inch soufflé dish, covering the bottom evenly. Set aside until firm.
2. In a medium saucepan, whisk flour into milk and cook slowly over medium heat. Continue to whisk until mixture boils and thickens. Mix in remaining 1/3 cup rice syrup. Add mixture to puréed squash in a large mixing bowl. Add eggs and mix well.
3. Pour pudding mixture into soufflé dish. Bake in the center of the oven until custard is set and a knife inserted in the center comes out clean, about 1 hour. Cool briefly on a cake rack. Place a serving plate over the soufflé dish and invert, shaking if necessary until pudding drops down onto the plate. Cover and chill before serving.
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