Butternut Squash & Cardamom Creme Brulee

1. In a saucepan, bring the milk and butternut squash to a boil. Cover and simmer over low heat for 10 minutes or until
the squash is tender.
2. Preheat the conventional oven to 325°F (165°C)* and place rack in center of the oven.
3. Place 180mL (3/4 cup) ramekins in a baking dish.
4. In a blender, puree the milk and squash. Strain the mixture over a bowl and add the cream, maple syrup, egg yolks
and cardamom. Whisk well to blend.
5. Divide the mixture among the ramekins, Pour enough hot water into the pan to come halfway up the sides of the
ramekins. Bake in the oven for 45-50 minutes or until the creme brulee is set, but still trembling in the center.
6. Remove ramekins from the baking dish, let cool and refrigerate until completely cooled (at least 4 hours).
7. Just before serving, sprinkle the creams with sugar and caramelize with a torch.

* If using a combi oven, adjust the cooking time accordingly or use the dedicated cooking mode for flans and crèmes
brulées.