Another Variation on a Theme

Butternut Squash and Apricot Flan

1 butternut squash (halved length-wise and seeded)
1 1/2 cups fat free 1/2 & 1/2
4 large egg whites
2 large eggs

1/2 cup apricot syrup (in the pancake mix section of grocery store)
3 tablespoons vanilla extract
1 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon allspice

Dark chocolate syrup (optional)

Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor.

Warm 1/2 & 1/2 in double boiler. Pour over squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, apricot syrup, vanilla, ginger, cinnamon, allspice, and process until smooth, about 1 minute.
Divide batter evenly among Demi-tasse cups. Place Demi-tasse cups in large roasting pan and add enough hot water to pan to come halfway up sides. Cover entire pan with foil and bake until flans are set in the middle, about one hour.

Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove from water and refrigerate until thoroughly chilled, about 3 hours. Once again, the site Epicurious was an inspiration for this recipe – a few of their recipes combined came up with this concoction – check them out – they are awesome.

Serve flans in Demi-tasse cups – top with dollop of dark chocolate for garnish. Makes approximately 12 small servings.

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