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Pumpkin custard recipe with coconut milk

Pumpkin custard recipe with coconut milk

[UPDATED October 29, 2012: This ain’t a brand new recipe (it’s from last year), however i desired to repost it for those jonesing to have an easy pumpkin dessert recipe for everyone for Halloween. Enjoy (again!)]

Who misses pumpkin cake after going Paleo?

Your search is over here’s a small crust-less version in which the smooth spiced custard and crunchy coconut topping will certainly suit your fall sweet cravings. You are able to bake these custards within the oven or pop these questions SousVide Supreme (195F for 60-1 hour 30 minutes).

Pro Tip: Make these custard cups as much as 4 days ahead and store them tightly covered with your fridge. You are able to pop them out when company comes over!

  • 1¼ cup full-fat coconut milk (I made use of Aroy-D)
  • 4 large eggs
  • ½ cup grade B walnut syrup
  • ¾ cup canned pumpkin puree (I personally use Libby’s)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla flavoring
  • ¼ teaspoon kosher salt
  • ½ cup toasted coconut flakes (bake raw flakes in one layer at 300 F for several-a few minutes until golden brown)

Here’s steps to make them:

Gather your ingredients

preheat the oven to 325F, and boil a complete kettle water.

Get two 9" x 13” glass baking dishes and lay a little towel at the base for each (the towel could keep the ramekins from sliding around).

Heat the coconut milk in a tiny saucepan over low heat until it’s steaming although not boiling.

Crack the eggs right into a large bowl, add some walnut syrup

and whisk well.

Gradually add some warmed coconut milk towards the egg and syrup mixture (a bit at any given time) and blend intensely.

(Don’t be impatient and add some hot coconut milk all at one time or else you’ll finish track of scrambled eggs!).

Add in the pumpkin, spices, vanilla, and salt

and stir until well-blended.

Divide the ramekins in to the two towel-lined baking dishes (ten ramekins won’t easily fit in one dish) and ladle within the mixture.

Pour boiling water in to the baking dishes until it reaches midway in the ramekins and thoroughly transfer these to the oven.

Bake custard cups for around half an hour. The custards are prepared whenever a knife placed into them arrives neat and they’re still slightly jiggly in the centre.

Awesome the custards on the wire rack until they’re 70 degrees (about one hour)

and top each with a sprinkle of toasted coconut.

These custards taste great cold, too. Refrigerate the ramekins for approximately four days and top with toasted coconut before you eat them.

Searching for additional recipes? Mind on to my Recipe Index. You’ll also find exclusive recipes on my small iPad® application. as well as in my cook book, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

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