Monthly Recipes

Maple Pumpkin Custard

October 2013
Category: Gluten Free  Paleo  Desserts  

Author: Danielle Walker- Against All Grain

Serves: 8-10 indiviual ramekins

Ingredients

  • 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient)
  • ½ cup coconut milk
  • ½ cup grade B maple syrup*
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cardamom
  • ½ teaspoon lemon zest
  • pinch of sea salt
  • *substitute honey for SCD and you may use pumpkin pie spice instead of the combination of spices
Instructions
  1. Preheat oven to 350 degrees F.
  2. Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
  3. Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
  4. Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
  5. Cool to room temperature, then refrigerate for 1 hour prior to serving.
  6. Serve with coconut milk whipped cream.

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