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