I’m going to demonstrate how to make delicious, fluffy tacos that are baked. These are really simple to make and, in my opinion, the greatest method to create fish tacos because each bite is crunchy.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups seeded and chunked summer squash, or more as needed
- 1 tablespoon cornstarch, or more as needed
- ¼ teaspoon salt
- 5 ounces evaporated milk
- ¼ cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 2 egg whites
- ¼ teaspoon cream of tartar
- 3 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
- Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
- Bake in the preheated oven until custard is set, about 40 minutes.
- Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.
- This recipe is very versatile and can also be made as a pie. This is a soft custard; to be able to cut and serve as a pie, use 2 tablespoons cornstarch.
- I have used sugar substitutes in this recipe: agave, Splenda(R), Sweet’n’Low(R), and honey with good results.
- Make sure squash is well drained. I have been successful in using squash that I froze from my garden.
- I like to stir my custard during cooking to move the quicker cooking edges to the middle.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 144 mg |
| Sugars | 17 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
It is more like pudding if you don’t squeeze out the extra water from your squash with a cheesecloth or paper towels!
Who Knew Squash could taste like this? As my picture shows, the custard did not raise as much as I expected. Its size in relationship to the meringue looks uninspiring; but its depth of flavor and texture complement the sweetness and lightness of the meringue. This is the taste of the fresh eggyolk custards I remember eating as a child with the nice addition of the rest of the egg in the meringue. This recipe and the Southern Summer Squash Pudding from this site have made me rethink my dislike of yellow squash as a vegetable. Critique: I did taste a slight saltiness in the custard and might reduce the salt next time I make this recipe.
This pretty much tastes like pie filling with merengue on top… I expected a different texture I guess.