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Butternut Squash Brulee

Jen Sobjack
  • 270 minutes
  • Serves 5

INGREDIENTS

2 3/4 cups

Butternut squash

4

Egg yolks, large

3 tbsp

Brown sugar, light

1/4 tsp

Cinnamon, ground

1/8 tsp

Cloves, ground

3 tbsp

Granulated sugar

1/8 tsp

Nutmeg, ground

1/4 tsp

Salt

1 1/2 cups

Heavy cream