Summer Squash Custard

Follow our step-by-step guide on how to make Summer Squash Custard.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a saucepan, set a steamer insert and fill it with water, ensuring it sits just below the bottom of the steamer.

3. Step 3

   Bring the water to a vigorous boil, then introduce the squash chunks.

4. Step 4

   Cover the pot and let the squash steam until it reaches a tender state, which should take about 10 to 20 minutes.

5. Step 5

   Once steamed, transfer the squash to a food processor and blend it until it transforms into a smooth puree.

6. Step 6

   In a separate bowl, combine the cornstarch and salt with the squash puree.

7. Step 7

   Next, whisk together the evaporated milk, sugar, egg yolks, vanilla extract, and ground nutmeg until everything is harmoniously blended.

8. Step 8

   Gently fold this creamy mixture into the squash puree until fully integrated.

9. Step 9

   Pour the luscious blend into a 9-inch square baking dish and slide it into the preheated oven, allowing it to bake for approximately 40 minutes, or until the custard is set and ready to shine.

10. Step 10

    While the custard bakes, prepare the meringue by beating the egg whites and cream of tartar in a large glass bowl until they become foamy.

11. Step 11

    Gradually sprinkle in 3 tablespoons of sugar, continuing to beat until stiff peaks form, creating a cloud-like texture.

12. Step 12

    Once the custard is perfectly set, spread the meringue generously over the top and return it to the oven for an additional 5 minutes, or until the meringue takes on a beautiful golden hue.

13. Step 13

    Enjoy the delightful contrast of creamy custard and fluffy meringue in every bite.