Hummm...

The Chili was good but was that the best flan ever??!!

Candy roaster soufflé by Ron Slagle

6 tablespoons butter

4 cups butternut squash, parboiled

1 cup sugar

1/2 can sweetened condensed milk

1/2 teaspoon salt

1/2 teaspoon lemon juice

2 teaspoons vanilla

4 whole eggs, slightly beaten



Take parboiled/softened squash and mix with butter in a mixer. You can use candy roaster squash or other squash. Should have no lumps after boiling. (I puree with a hand held mixer). If you use fresh squash, it will be very hot at this point.

2. Add sugar, cream, salt, vanilla, but not the eggs, till it cools a bits and will not cook the eggs. Mix well when you add the eggs and pour into a casserole dish.

3. Bake at 350 for 45-60 min.

4. If you prefer, you can add 2 teaspoons each of Cinnamon and nutmeg and remove the lemon juice.

Notes: I double the recipe and it makes a half hotel pan full.

Serving Ideas: Crumble pecans over the top after baking or marshmellows.



John Britt
www.johnbrittpottery.com/wks.htm
www.penlandpottery.com/