Summer Squash Custard
A class squash custard recipe using fresh summer squash.
- 3 small or 2 medium squash
- 3 eggs
- 2 tablespoons flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter, plus more to grease the dish
- herbs to finish
Preheat the oven to 350 degrees and prepare a small round baking dish by greasing with butter.
Fill a steamer pot with water and bring to a boil. Meanwhile, rinse the squash then slice into 1/2 inch rounds. Steam the cut squash until cooked but still slightly crunchy, about 8-10 minutes. Then lay out to cool on a baking sheet.
Mix together the eggs, flour, sugar, salt and pepper. Melt the 2 tablespoons of butter.
In a blender or food processor, combine the squash and egg mixture. Pulse to combine, leaving small pieces of squash throughout the mixture. Stir in the melted butter and pour into prepared baking dish.
Bake for 45 minutes or until set. Dust with finely chopped herbs or crumbled bacon and serve hot.