1 cup + ¼ cup (separated) granulated sugar
1 Tablespoon SOOC Espresso Balsamic Vinegar
½ butternut squash
1 ½ cup heavy cream
½ cup coconut milk
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger powder
½ teaspoon fine sea salt
vanilla seeds from one vanilla bean
4 egg yolks
1 Tablespoon SOOC Butternut Squash Seed Oil
To make Espresso Balsamic Sugar: Mix 1 cup sugar and Espresso Balsamic Vinegar until combined, should look like wet sand. Spread onto a baking sheet and let dry on countertop for at least 24 hours
To make Butternut Squash Creme Brulee:
Preheat oven to 400℉.
Slice the butternut squash in half, scoop out the seeds and strings. Roast for 30 minutes. Cool it down. Using a blender, puree until very smooth texture.
Once finished roasting, preheat oven to 325℉.
In a small saucepan, add in heavy whipping cream and coconut milk, spices, sea salt, and vanilla. Mix and whisk over medium heat until hot and steaming.
Begin beating egg yolks and gradually add in ¼ cup granulated sugar until all is added. Beat until it has lightened in color. Mix in ⅓ cup of the butternut squash puree. Slowly stream in the warm cream mixture into the eggs while whisking. Using an immersion blender or by whisking vigorously, emulsify 1 Tablespoon of the Butternut Squash Seed Oil into the custard.
Evenly divide the creme brûlée into four 6 oz ramekins and place into a baking dish. Fill baking dish (not ramekins) with hot water until ½ - ¾ of the way up the ramekins to create a hot water bath.
Bake at 325℉ for 30-40 minutes.
Remove from the oven and hot water bath. Place ramekin onto a wire rack to cool completely.
Once cooled to room temperature, wrap in plastic wrap and place in fridge for at least 4 hours, or overnight.
To serve, sprinkle on sugar and broil or toast with a blow torch until the sugar has caramelized. Serve and enjoy.