My dad said this dessert was the best thing he ever tasted. Maybe he was hungry. Or being a dad. I’m not as prone to superlatives, but this pumpkin custard is really good even if there’s no chocolate involved.
Sure, I like pumpkin, but in measured doses spread out over the course of a year. Is it just me, or is it weird that pumpkin is so seasonal?
1) Always strain eggs before adding to custard. Chalazae are total mood killers in creamy desserts.
2) For gourd’s sake pace yourself, pumpkin-flavored everything.
All the taste of pumpkin pie in an easy to bake custard. Use 4 ounce ramekins to make a dozen single-serve desserts. Gluten free, dairy free, and good all year round.
- 3/4 cup coconut or brown sugar
- 1 tablespoon cornstarch or arrowroot
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon each: ginger, nutmeg, and cloves
- 4 eggs, lightly beaten and strained
- 1 cup coconut milk
- 1 can pumpkin (15 oz.)
- 1 teaspoon pure vanilla extract
Preheat oven to 350° F.
In a large bowl, blend: sugar, cornstarch, cinnamon, salt, ginger, nutmeg, and cloves.
In a separate bowl, combine: eggs, milk, pumpkin, and vanilla.
Add liquid ingredients to dry ingredients and blend well.
Pour custard into twelve 4-ounce ramekins and place on baking sheet.
Bake for 25-30 minutes, until custard is set in the center. Serve chilled with coconut whipped cream.
No ramekins? Bake custard in cupcake pans for about 25-30 minutes. You'll end up with 16-18 custard cupcakes.
For the smoothest custard, strain eggs to remove chalazae.
For coconut whipped cream - open a can of chilled (full fat) coconut milk without shaking. Scoop the thick coconut cream into a bowl. Not the watery part though, save it for another recipe or drink. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla. Whip until fluffy by hand or with a mixer.