Tuesday, 3 December 2013

Pumpkin Custard

Quick post to share the recipe for the pumpkin custard that I promised to all the Facebook followers yesterday. Today got away on me a little bit, but better late than never right?!

After making the delicious pumpkin pie for Thanksgiving over the weekend (if you missed it, here's the link) I had a few leftovers - a bit of pumpkin, a bit of coconut milk and a bowl of egg yolks left over from something else I had made earlier in the week (can't even remember what it was).

I hate to waste food, so the mission was on to create something that would use up all of the ingredients. This little number can be eaten as a dessert custard (I added a tsp of coconut sugar to the top and placed it under the grill to turn it into a creme brûlée style custard), added to breakfast for a nutritious and filling way to start the day, or omit the sweetener and it can be a savoury side dish for a dinner meal.

Pumpkin Custard/ Brûlée

Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

1/2 cup pumpkin puree
2 egg yolks
1/2 cup coconut milk
1 tbsp maple syrup (optional)
1/2 tsp pumpkin pie spice
1/2 tsp vanilla essence

Optional: Additional 1 tsp coconut sugar to caramelise the top if you want to make a 'creme brûlée' style dessert

1. Preheat oven to 160C
2. In a small bowl, whisk the egg yolks, pumpkin puree pumpkin pie spice and vanilla essence
3. In a small pot over a low heat, heat the coconut milk and sweetener until warm
4. Remove coconut milk from heat and pour into egg mixture, whisking continuously until all well combined.
5. Pour mixture into 2 ramekins
6. In an oven safe dish (such as a small roasting dish or pie dish), place the ramekins then fill the oven safe dish with water until it comes about halfway up the sides of the ramekins.
7. Cover the ramekins with tin foil.
8. Bake for 20 minutes until starting to firm
9. Remove the tin foil and bake for another 20 minutes until custard has set, and top has become golden brown. Serve straight away with ice-cream if you want a delicious warm dessert, otherwise leave to cool then place in the fridge for a chilled breakfast and snack option.

10. If you would like to make this into a creme brûlée style dessert, sprinkle a tsp of coconut sugar over the top of the baked custard and place under a hot grill for a few minutes until caramelized. Keep a close eye on it! You can also use a small blow-torch if you are lucky enough to own one.