Instructions

1. 1

   Puree butternut squash with blender and set aside to let cool.In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.

2. 2

   Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.Then add yolks and cream back to saucepan and keep stirring over low heat.

3. 3

   Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.Preheat oven to 375 degrees, making sure the rack is near the bottom.

4. 4

   Place a baking sheet in the oven.Butter your ramekins and dust the insides and rims with sugar.Then take egg whites in a clean bowl and whisk until glossy. It should form stiff peaks when you remove your whisk from the bowl, and should be able to hold the weight of an egg.Use a spatula to combine the egg whites scoop by scoop into the squash mixture, making sure they form a fully homogeneous mixture, but do not overmix.Carefully scoop your mixture into the ramekins up to the rims.

5. 5

   Bake on lower rack for about 25 minutes, or until tops are golden brown.They should rise, but with firm tops and jiggly centers.