Thanksgiving Caramel Custard Recipe 

 Originally Written: November 10, 2017

By  Hanna Trafford

Last Updated on November 17, 2017 by Hanna Trafford

Here is a great recipe for a delicious Thanksgiving dessert your family and guest will love. You may not have thought of using butternut squash to make a dessert, but I think you will be pleasantly surprised at just what a great flavour it brings to this recipe. The addition of cinnamon and nutmeg increases the wonderful aroma of caramel… and for a special treat yet, put some freshly whipped whipping cream on top –  you just have to try this one!

Thanksgiving Caramel Custard


  • 1 small butternut squash (about 1 lb)
    2-3/4 cups granulated sugar
    3 eggs
    2 egg yolks
    1 cup 10% cream
    1/2 cup milk
    1-1/2 tsp vanilla
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    Pinch salt


  1. Cut squash in half lengthwise; scoop out seeds.
  2. Place, cut side up, on foil-lined rimmed baking sheet. Bake in 425°F (220°C) oven for 25 minutes.
  3. Turn over; bake until soft and fragrant, about 20 minutes.
  4. Let cool for 10 minutes.
  5. Scoop out flesh and place in food processor; purée until silky smooth.
  6. Meanwhile, in small saucepan over medium-high heat, stir 1 cup (250 mL) of the sugar with 1/2 cup (125 mL) water until dissolved.
  7. Reduce heat to medium; cook, without stirring but brushing down side of pan with brush dipped in cold water, until amber, 10 to 12 minutes.
  8. Immediately divide among eight 6-oz (175 mL) ramekins or custard cups, swirling to coat bottoms and 1/2 inch (1 cm) up sides.
  9. Set aside.
  10. In large bowl, whisk together 1 cup (250 mL) of the squash purée eggs, yolks, cream, milk, vanilla, cinnamon, nutmeg, salt and remaining sugar until smooth.
  11. Strain through sieve into large measuring cup; pour into prepared ramekins.
  12. Place ramekins in large roasting pan; pour in enough boiling water to come halfway up sides of ramekins.
  13. Cover with foil; poke several holes in top.
  14. Bake in centre of 350°F (180°C) oven until centres no longer jiggle, about 45 minutes.
  15. Uncover and bake for 5 minutes longer.
  16. Remove from water; let cool.

Hope you will enjoy this recipe, please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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