Rum-spiked Butternut squash Brulee

[prairiehen]

3 large egg yolks
1 cup heavy cream
1/2 cup firmly packed brown sugar, plus additional for brown sugar topping
1 cup cooked pureed butternut squash
2 tablespoons dark rum
1/2 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
dash of salt
Preheat the oven to 350 degrees.
In a bowl, combine the egg yolks, heavy cream and the 1/2 cup brown sugar and beat until smooth. Stir in the cooked squash puree, then mix in the rum, mace, nutmeg and salt. Stir until thoroughly mixed
Ladle into four 6 oz. ramekins or custard cups. Set the ramekins in a 9x13 inch glass baking dish. Pour hot water into the dish to reach halfway up the sides of the ramekins. Bake in the oven for 30 to 40 minutes, or until set. Let cool completely, then cover and refrigerate at least 3 hours or until very cold.
Just before serving, preheat the broiler. Put a thin layer of brown sugar over the top of each custard. Place under the broiler 3 to 4 inches from the heat for 1 to 3 minutes or just until the sugar caramelizes. If you have a brulee torch you can use that. Do not allow to burn. Serve at once...Serves 4