Brian Dandro


From the kitchen of:

Royal Sonesta Boston

Executive Chef Brian Dandro




¾ cup Sweet dumpling squash puree

1 teaspoon Vanilla extract

2 ½ cups Heavy cream

1/3 cup Brown sugar, packed

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

8 Large egg yolks

½ cup Granulated sugar

Method of Preparation

Split 2 each sweet dumpling squash place flesh side down on foil lined baking sheet. Bake at 350 degrees F for about 45 minutes, until soft. Scoop out puree and discard skins.

Place 8-10 hollowed out mini pumpkins on a large baking pan. Heat oven to 350 degrees F.

In a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until a creamy mixture is formed.

In a medium saucepan, combine the heavy cream, brown sugar, cinnamon and nutmeg. Heat over medium heat, stirring frequently, until the mixture just begins to boil.

Remove from heat and let stand for 5 minutes.

Slowly add about 1/3 of the hot mixture to the egg yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in sweet dumpling squash puree and the vanilla.

Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.

Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours

Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar. Serves 8 to 10.