Recipe courtesy of Erica Miller,
Tyler Florence,
and
Aarón Sánchez
Savory Corn Butternut Squash Brulee
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 111
- Sodium
- 254
Ingredients
Butter
2 Eggs
1 cup cream
1 cup corn- raw, off the cob
1 cup butternut squash, diced
1/2 tablespoon garlic
1/2 tablespoon shallots
2 tablespoons olive oil
Salt and pepper to taste
Directions
- Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.)