Maple Pumpkin Custard
Yield 8-10 ramekins
Ingredients
- 1 15 oz can of pumpkin puree (make sure pumpkin is the only ingredient)
- ½ cup coconut milk
- ½ cup pure pale syrup
- 3 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ¼ tsp ground cardamom
- ½ tsp lemon zest
- pinch of sea salt
Instructions
- Preheat oven to 350 degrees.
- Whisk all ingredients together in a bowl, until smooth and there are no visible lumps.
- Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.
- Serve with coconut milk whipped cream
Coconut Milk Whipped Cream
