Tuesday, November 18, 2008

candy roaster souffle

Several folks have asked for this recipe, it can also be done with a butternut squash,so enjoy:

Candy roaster soufflé>>
6 tablespoons butter>> 4 cups butternut squash, parboiled>> 1 cup sugar>> 1/2 can sweetened condensed milk>> 1/2 teaspoon salt>> 1/2 teaspoon lemon juice>> 2 teaspoons vanilla>> 4 whole eggs, slightly beaten>>>> Take parboiled/softened squash and mix with butter in a mixer. You can use> candy roaster squash or other squash. Should have no lumps after boiling.> (I puree with a hand held mixer). If you use fresh squash, it will be very> hot at this point, after parboiling.>> 2. Add sugar, cream, salt, vanilla, but not the eggs, till it cools a bits and will not cook the eggs. Mix well when you add the eggs and pour into a> casserole dish.>> 3. Bake at 350 for 45-60 min.>> 4. If you prefer, you can add 2 teaspoons each of Cinnamon and nutmeg and> remove the lemon juice.>> Notes: I double the recipe and it makes a half hotel pan full.>> Serving Ideas: Crumble pecans over the top after baking or marshmellows.>
If you double the recipe cook for one hour and 15-20 minutes.

1 comment:

Julia said...

Sounds as tasty as your pots!