Butternut Squash Creme Flan With Caramel Sauce - cooking recipe

Ingredients

1/2 cup sugar
1/4 cup water
1 1/2 cups butternut squash (cooked and mashed)
3 eggs
3 egg yolks
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup milk
1 cup whipping cream

Preparation

Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
Pour browned sugar mixture into 1 quart casserole or individual molds.
Puree the mashed squash, using a blender,.
Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
Remove mold from water and chill for 3 hours.
To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.