Baked Pumpkin Custard
2 cups cooked pumpkin puree (freshly baked is best)
8 organic egg yolks
1 can full fat coconut milk
5 TBS Raw honey or coconut nectar
½ tsp cinnamon powder
¼ tsp ginger powder
¼ tsp cardamom powder
pinch of clove
pinch of freshly grated nutmeg
½ tsp vanilla extract
2 pinches of sea salt
coconut whipped cream, PF whipped cream, or plain yogurt to serve on top
Preheat oven to 350′F. Fill a large baking dish ⅓ with water and place into oven to warm up.
Combine egg yolks, pumpkin puree, honey, and vanilla extract in a medium bowl.
In a sauce pan, gently heat coconut milk , all spices and sea salt until edges barely start to bubble. DO NOT BOIL.
Slowly whisk HALF of coconut milk mixture into egg mixture (to prevent eggs from cooking)
Return the mixture to saucepan and stir with a wooden spoon over LOW heat until thickens (about 5 minutes)
Pour into baking dish (I use an 11 x 7 inch oval.)
Place smaller baking dish into prepared larger baking dish in oven (to make a water bath for even cooking) and bake for 45-50 minutes, until set and toothpick comes out clean in center.
Serve and enjoy this comforting dish family-style. Store leftovers in fridge (if there are any.)
I like to bake custards in a hot water bath for more even cooking. This step is not absolutely necessary but does make for a better end result. And if you don’t have all the spices listed above, a pumpkin spice will work just fine.