Pumpkin Custard is a warm treat in a cold season. Squashes, pumpkins and cold storage vegetables keep us vibrant through the winter months. This custard recipe is flexible and can be made to use-up extra cream or milk. It's best topped with some fresh whipped cream, or creme fraiche- to add a probiotic bonus to this meal. I love the texture of crispy (soaked, dehydrated) nuts, and topped it with walnuts this time, but pecans are definitely preferred. Dust with some cinnamon on top and it's a luscious treat that will leave you satisfied and nourished! I chose to bake it in individual ramekins and decorative bake-safe bowls, but it can easily be baked in on large dish- just increase bake time.
Baked Pumpkin Custard Recipe:
2 Cups Pumpkin (baked and pureed)
1 cup Cream (whole milk is acceptable, but you should add extra eggs for thickness)
4 pastured eggs, additional egg yolks or whites- if you have extra of either that need to be used. More eggs will equal a denser custard.
1/2 cup Maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
pinch of sea salt
1 tsp vanilla
How-to Make a Custard:
Using a stand or hand-mixer, combine all ingredients. Transfer to a double boiler or saucepan with a metal bowl. Continue mixing over heated bowl until mixture begins to thicken. Preheat oven to 375. Pour mixture to individual baking dishes or into one large baking dish. For individual ramekins bake for about 40 minutes, until firm. About 50-60 minutes for one larger baking dish- insert toothpick, when it comes out clean in center, it's done!
Top with cinnamon, nuts and cream- extra fat for extra absorption and satisfaction!
Posted at Real Food Wednesdays