Hannah Palmer Egan
Delicata squash flaugnarde
It's kind of like a cute joke: A custard and a fruit pie walk into a bar. Sparks fly, yada yada, and — voilà! — a new dessert with characteristics of both magically emerges from the oven.
That dessert would be flaugnarde:
French for sweet, custardy pancake with fruit. It's quite similar to clafoutis, which is traditionally made with cherries only, but which I sometimes make with blueberries
. And it's a great means to do away with a couple of the squash that may or may not be languishing in your larder right now. In deep winter, I sometimes get the feeling that my delicatas — harvested in late August, before the first frost — are silently taunting me to eat them. Because by now, I'm pretty over eating squash. Am I the only person who feels this way?
Thankfully, I love a good bouncy custard, so today I made one with squash and added just a touch of pumpkin-spice spices, with wholly delightful results. Take that, snickering squash!
Hannah Palmer Egan
Delicata squash flaugnarde, with tea
For the custard:
- 2 small delicata squash, seeded and sliced into rings 1/4 inch thick
- 1/2 cup granulated sugar
- Butter for baking dish
- 1 1/4 cups milk
- 2/3 cups granulated sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/3 cup flour
- Dash each: salt, cinnamon, nutmeg
- Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper. Wash, seed and cut the squash into thin rings. Pour 1/2 cup sugar into a shallow bowl.
- Dip each slice of squash in the sugar (on one side only) before placing, sugar-side up, on the parchment. Bake for 20 minutes or until softened.
- Reduce oven to 350 degrees Fahrenheit. Grease a 10-inch round pie pan or cast-iron skillet with butter. Arrange the squash rings in the pie pan.
- Blend the ingredients for the custard until smooth. Pour the mixture over the squash, making sure it's evenly distributed.
- Place on a cookie sheet and bake for 45-60 minutes or until set. If you like, broil for 1-2 minutes (watching every second!) to brown the top just a little.
- Shake powdered sugar over top and serve warm, with or without whipped cream.