Friday, January 3, 2014

Pumpkin Custard- gluten free and vegan


I loved chocolate pudding as a child but I realized after the 100 or so cup of pudding that I needed to branch out and try new things. I  had a few cans of pumpkin puree on hand and nothing to do with them. They just stared at me every time I reached for something on my shelves. Until I found these wonderful little pumpkin dishes just asking for something sweet yet savory to pretty them up. Here's what I came up with. 


INGREDIENTS
  • 1 can coconut milk
  • 1 cup canned organic pumpkin 
  • 3/4 cup coconut sugar (you can sub 1/2 cup coconut sugar and 6 drops liquid stevia) 
  • 4 large eggs
  • 1/2 teaspoon salt
  • Optional: 1 teaspoon vanilla 

Preheat oven to 350 degrees.
Now just throw all the ingredients in a blender, mix for about 1 minute until very smooth. You can also use a hand mixer if you like. 
Line a 9 X 13 baking dish with a dish towel and fill with about 1 inch of very warm water. This will help ramekins from slipping.
Pour custard into dished about 2/3 full.
Optional: lightly drizzle maple syrup over tops. 
Place in oven and bake for 40 minutes.
Let sit for at least 5 minutes before serving. 
Enjoy!


2 comments:

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  2. This is not Vegan.

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