Spiced Squash Brulee

*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Spiced Squash Brulee
Butternut squash, cooked 120 g
Egg yolks 12 each
Brown sugar 180 g
Heavy cream 1375 mL
Club House Sea Salt, French Mediterranean 3 g
Club House Vanilla Extract, Pure 8 mL
Club House Cinnamon, Ground 7 g
Club House Chinese Five Spice 4 g
Club House Cloves, Ground 4 g
Club House Ginger, Ground 5 g
Coconut Lime Rum Sorbet
Thai Kitchen Coconut Milk 200 g
Confectioners’ sugar 90 g
Lime juice 50 g
Rum 60 g
Lime zest 10 g
Caramel Chocolate Snow
Carmel chocolate 60 g
Tapioca maltodextrin 20 g
Ginger Lime Meringue
Egg whites 130 g
Sugar 125 g
Water 30 mL
Lime juice 2 mL
Lime zest 5 g
Club House Ginger, Ground 15 g
Spiced Pumpkin Seeds
Pumpkin seeds 100 g
Club House Cinnamon, Ground 5 g
Club House Nutmeg, Ground 5 g
Egg whites 1 each
Sugar 30 g


This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Humber Team 2: Samantha Simms, Victoria Simon, Dacyion Reid and Aldwin Dela Pena.

For the Spiced Squash Brulee: Boil squash and puree until very smooth. Toast all spices and add to pureed squash. Heat cream, mix yolks, sugar and combine well. Temper egg mixture with hot cream then mix all together. Add Club House Pure Vanilla Extract and Club House Sea Salt, French Mediterranean. Strain and fold in smooth squash puree. Put mixture in piping bags and pie small amounts into silicone molds. Place molds on tray and cover half way with hot water. Bake for 20- 25 mins at 325F, cook down then freeze.

For the Coconut Lime Rum Sorbet: Combine all the ingredients together in ice cream machine.

For the Ginger Lime Meringue: Boil sugar, Club House Ginger, Ground and water to 118 Celsius. When mixture is at 110 Celsius whisk egg whites until foamy. Add syrup to whites and whisked until cooled and glossy. Fold in zest and transfer to baking tray, spread very thin, use remaining meringue to pie thin sticks on separate tray, bake at 300 degrees Fahrenheit for 30 minutes.

For the Spiced Pumpkin Seeds: Toss together and bake for 10-15 minutes at 250 degrees Fahrenheit.

Caramel Chocolate Snow: Mix together melted caramel chocolate with maltodextrin. For Service unmold and add sugar to torch.

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