1 (15 oz.) can pumpkin puree
1/2 c. coconut milk
1/3 - 1/2 c. honey
4 eggs
1 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt
Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins. Bake the custards for 25-30 minutes at 350 degrees. They should jiggle slightly in the center when you remove them.
1/3 - 1/2 c. honey
4 eggs
1 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt
Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins. Bake the custards for 25-30 minutes at 350 degrees. They should jiggle slightly in the center when you remove them.
Cool to room temperature, then refrigerate for 1 hour prior to serving.
Serve with coconut milk whipped cream.
Adapted from: http://againstallgrain.com/2012/11/17/maple-pumpkin-custard/
Tastes just like pumpkin pie!
No comments:
Post a Comment