butternut squash maple custard
Ingredients
- 1.5 cups low fat milk
- 3/4 cup butternut squash puree
- 2/3 cup evaporated cane sugar
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon organic maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 egg white
- cooking spray
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