Squash Custard

3 squash
1/4 cup butter
3 eggs, separated
1-1/4 cups sugar
1-1/2 tsp baking powder
1/2 cup flour
One 13 oz can evaporated milk
3/4 tbs vanilla
1 tbs sugar
Add a little cinnamon

Peel and cut squash in small chunks. Boil until tender, drain well and mash. In large bowl, mix butter and squash. Mix well. Beat egg yolks, with 1-1/4 cup sugar. Add baking powder and flour until well blended. Add milk a little at a time. Add vanilla. Add egg mixture to squash. Beat egg whites with remaining 1 tbs sugar until stiff. Fold into custard mixture. Pour in 3 quart casserole dish. Bake at 325F 30 minutes or until knife comes out clean.

Can be served hot or cold.

Yield: 4-6 servings.

Return To:


Cajun Country -- New Iberia, Louisiana