Pots de Courge (a dairy-free Pots de Creme)
Cuisine: Dessert
I prefer a thick custard, and this one is borderline the consistency of cheesecake. If you prefer a thinner custard, simply reduce the number of egg yolks.
  • 1 1/2 cups baked and drained winter squash (hubbard squash preferred)
  • 4 oz bar of semi-sweet baking chocolate
  • 1 tsp instant coffee (Taster's Choice is gluten free) or freshly-ground espresso
  • 2 Tbsp granulated sugar (optional)
  • 6 egg yolks
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Chop chocolate and melt over low heat; allow to cool.
  3. Puree warm winter squash in a food processor. Add remaining ingredients and mix well.
  4. Pour mixture into demitasse cups or custard cups. Place cups in a heavy pan, and pour hot water into pan to create a water bath that covers the lower half of the cups. Bake 30 minutes for demitasse cups, or 45 minutes for custard cups. Chill at least 4 hours, or overnight.
  5. Top with powdered cocoa, powdered sugar, or berry preserves before serving.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/pots-de-courge-a-dairy-free-pots-de-creme/