Paleo pumpkin and maple syrup custards

IMG_3345

Fall has finally come to  the Bay Area(it’s actually raining today) and everywhere you go, there are pumpkin goodies in abundance.  Trader Joe’s even has an issue of it’s Fearless Flyer dedicated almost entirely to our favorite fall  pumpkin. There is pumpkin bread, pumpkin latte,  pumpkin butter, pumpkin spice coffee, and one of our favorites, pumpkin pie.  I found this paleo pumpkin cups recipe from Nom Nom Paleo and amped up the spices (Thanks to my mother-in-law Linda for spices from her fantastic homemade pumpkin pie!).  These crustless mini pumpkin custards are just perfect for a fall dessert. Top with toasted coconut chips, whipped coconut cream, or whipped cream. Totally delicious!

Ingredients

10 ramekins (4 ounces) or 7 ramekins(6 ounces) (I used 7 6 ounce) ramekins

1 1/4 Coconut Milk (I used half and half but use full fat canned coconut milk for paleo recipe)

4 large eggs

1/2 cup grade B Maple syrup

3/4 cup canned pumpkin puree (Trader Joe’s organic pumpkin)

1/2 tsp Vanilla extract

1 1/2 tsp Cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp allspice

1/2 tsp ground cloves

1/4 tsp kosher salt (I omitted)

1/2 cup toasted coconut flakes (optional)

whipped coconut cream (optional)

whipped cream (optional)

Directions

1.  Preheat oven to 325 degree F.

2.  Get 2  9 x 13 glass baking dishes. Line each glass baking dish with a small tea towel.   Turn on kettle to boil hot water.

3.  Heat coconut milk in a pan over low heat until steaming but not boiling.   (I heated my half and half in the microwave until warm.)

4.  Crack 4 eggs into a large bowl.  Add 1/2 cup maple syrup.  Whisk well.

5. Slowly add warmed coconut milk to the egg maple mixture a little at a time.  Mix vigorously.  Beware to add hot milk slowly or you might scramble your eggs.

6.  Add pumpkin, vanilla extract, salt, and spices.  Mix well until blended.

7.  Divide ramekins between the two towel lined baking dishes.  Ladle in pumpkin mixture into ramekins.

8.  Fill baking dishes with boiling water until the water comes up to halfway up the ramekins.  (Water bath for our delectable custards).  Carefully transport the baking dishes to the oven.

9.  Bake pumpkin custards for 30 minutes at 325 degrees F.  The custards are ready when the knife inserted into them comes out clean.

10. Cool ramekins on a wire rack for an hour.

11.  Top with toasted coconut chips, whipped coconut cream, or whipped cream.

Bon Appetit!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s