Recipe Redo Blog

Traditional Recipes Redone…Healthier

Last Minute Thanksgiving Dessert! BAKED PUMPKIN CUSTARD

1 Comment

This recipe was provided by Janelle Castle; naturopath, massage therapist, facial therapist and holistic skin care advisor. Currently Janelle works at Amanpuri Resort in Thailand.

Unlike a traditional custard, this recipe avoids the health-deleting effects of dairy products and refined sugar. Full-fat coconut milk is used to derive the creamy consistency and silky texture of a custard, while gaining the health benefits of medium-chain fatty acids (MCFA’s) such as enhancing thermogenesis (fat burning). The healthy fats in coconut milk increase absorption of beta-carotene from the pumpkin, which benefits healthy skin and vision. Cardamom, clove, ginger, cinnamon and nutmeg are warming spices, perfectly complementing the pumpkin flavour while promoting healthy digestive function. Pure maple syrup is a mineral-rich healthy sweetener, containing appreciable amounts of manganese, zinc, iron and calcium which support reproductive health; bone, muscle and cartilage strength and a calm and coherent nervous system, making this a truly guilt-free comfort food. This recipe can be made in individual ramekins, or one larger dish”

Ingredients (makes 8-10 individual ramekins)unnamed

  • 1 ½ cups freshly baked pumpkin, cooled.
  • 1/2 cup fresh or canned coconut milk
  • 1/2 cup maple syrup
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla seeds or vanilla extract
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon lemon zest
  • pinch of Himalayan sea salt
  • ¼ cup coconut sugar and 1 ½ tsp cinnamon mixed together

Method

  1. Preheat oven to 350 .
  2. Blend all of the ingredients together in a blender until smooth.
  3. Pour the filling into individual ramekins, filling 3/4 of the way full.
  4. Mix the ¼ cup coconut sugar and cinnamon together and sprinkle on top of the custard mixture.
  5. Bake in Bain Marie for 25-30 minutes. The custards should move slightly in the centre when you remove them from the oven.
  6. Cool to room temperature, then refrigerate for 1 hour prior to serving.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

One thought on “Last Minute Thanksgiving Dessert! BAKED PUMPKIN CUSTARD

  1. Fairly fantastic submit. I stumbled upon your site and also desired to mention that I have got definitely loved checking the web site content. In fact I’m going to be opting-in with your give so i do hope you compose once again shortly!

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