Pumpkin Custard
- Number of Servings: 6
Ingredients
1 cup canned pumpkin puree1 tsp cinnamon1/4 tsp ground gingerpinch of sea salt2 pinches of grated nutmeg2 organic eggs1/4c grade B maple syrup (optional, if you'd prefer a savory version)1 tsp vanilla extract1 cup coconut milk (full fat)
Pre-heat the oven to 350 degrees.
Set a pot of water on to boil (enough water to fill the baking pan as directed below).
Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I’m pretty sure mine took a bit longer to bake, but it may be my oven!)
Serving Size: Makes 6 servings
Set a pot of water on to boil (enough water to fill the baking pan as directed below).
Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I’m pretty sure mine took a bit longer to bake, but it may be my oven!)
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 158.0
- Total Fat: 11.1 g
- Cholesterol: 62.0 mg
- Sodium: 31.6 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.0 g
- Protein: 4.1 g
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