Another version of these custards.
Process 1¼ cups of raw cashews with a ½ teaspoon of agar agar and a pinch of salt. Add a ¼ star anise, 4 allspice berries, a ½ teaspoon szechuan peppercorns and two cloves cloves that have been finely ground, as well as a ½ teaspoon of mace. Process until a paste.
Add 2¼ cups of boiling water, process. Add 3 cups of roasted squash (this was pumpkin and butternut, well roasted, puréed and then passed through a food mill) and purée well. Add a ½ cup of brown sugar and a ½ teaspoon each of vanilla and almond extract. Sieve, if necessary. Pour into custard cups, ramekins, etc. This made about 9 5 oz. servings.
Top with candied, chopped pecans (I just cooked pecans with brown sugar, Lyle's golden syrup, some oil and some salt).