Butternut Yuzu White Bean Pudding

Preheat oven to 200°C. Peel and cube the butternut squash into 2cm pieces. Toss with 1 tsp sunflower oil and a pinch of salt. Spread on a parchment-lined tray in a single layer.

Roast 20-22 minutes, turning once at the halfway point, until the edges are caramelized and a knife slides through with no resistance. Cool to room temperature.

Pick over and rinse the white beans. Cover with cold water and soak for 8 hours or overnight. Drain, cover with fresh water, and simmer 45-55 minutes until very tender and splitting. Drain well, reserving 50ml of cooking liquid.

Transfer cooked beans to a blender. Add 30g white sugar and a pinch of salt. Blend on high 2-3 minutes, scraping sides, until completely smooth. If needed, add reserved cooking liquid 1 tbsp at a time. Pass through a fine sieve for a silken paste. Cool to room temperature.

Wash the lemon thoroughly. Using a microplane, zest the entire lemon into fine threads. Halve the lemon and juice one half, straining out seeds. Reserve the zest and 2 tsp juice separately.

Combine 2 tbsp white sugar with the reserved lemon juice in a small saucepan. Heat gently, stirring, until sugar dissolves. Remove from heat and stir in the zest. Set aside as the finishing garnish.

In a bowl, whisk the eggs gently just to break them up. Add 50g white sugar and whisk until the sugar begins to dissolve and the mixture lightens slightly.

Slowly stream in the whole milk while continuing to whisk. Strain the custard through a fine sieve into a clean bowl. Cover and let rest 5 minutes to allow air bubbles to settle.

Transfer roasted butternut squash to a food processor. Pulse 8-10 times to a coarse, rice-like texture — not a smooth purée. Fold in the white bean paste until evenly distributed.

Transfer the squash-bean mixture to a large bowl. Add the reserved lemon juice. Pour the custard over in a slow stream, folding gently with a rubber spatula until just combined. Do not overwork.

Preheat oven to 150°C. Lightly grease 4 individual ramekins (150ml each) with sunflower oil. Divide the custard among them, filling 1cm from the rim.

Place ramekins in a deep roasting tray. Pour boiling water into the tray until it reaches halfway up the sides of the ramekins. Tent loosely with foil.

Bake 40-45 minutes. The edges should be set but the center should jiggle like soft jelly when the tray is shaken. Remove foil and cool in the water bath to room temperature.

Cover each ramekin with plastic wrap and refrigerate at least 2 hours or overnight. The custard will firm and develop a smooth, cloud-like texture.

To unmold: run a thin knife around the edge. Place a plate over the ramekin and invert with a confident, swift motion. Lift the ramekin away.

Drizzle the reserved yuzu-sugar syrup over each pudding. Finish with a light scatter of remaining lemon zest. Serve immediately.