Tummy Pleasing Maple-Pumpkin Custard
We all love a little dessert sometimes. But for those who are sensitive to wheat, dairy, or sugar, dessert leaves much to be desired. For others, most desserts are unfortunately loaded with inflammatory sugars, fats, and creams which can leave you feeling bloated with guilt. So how can you have your sweets without re-toxing your body?
Check out this recipe for Maple Pumpkin Custard. A great treat for the autumn season, it is loaded with beneficial ingredients that wonít have your body screaming at you out of guilt.
The main ingredient is pure canned coconut milk (like Native Forest Organicís BPA-free cans), which is not only loaded with good, healthy fats that support body function, but is a delicious delicious dairy alternative that will make you feel great. Paired with the other ingredients in this recipe, it works to help your body maintain health and balance. Donít believe me? Check out the benefits:
Cinnamon promotes healthy blood sugar balance.
Eggs provide thickening and protein.
Pumpkin offers fiber, which helps with blood sugar and weight loss, and skin brightening vitamin A.
Stevia naturally lowers blood sugar and contains zero calories.
Maple syrup is loaded with antioxidants in levels comparable to berries.
Nutmeg can relieve stress and anxiety.
Clove is an anti-inflammatory and anti-bacterial spice.
Ginger supports digestive health.
Having a healthy treat once in a while can inspire you to keep up your clean eating. Read on for a delicious, healthy treat for those special occasions that you can feel good about!
Maple Pumpkin Custard (Gluten-free, dairy-free & low-carb!)
1 1/3 c. coconut milk (use light if you prefer)
1 c. pumpkin puree (unsweetened)
1/4 c. grade B maple syrup
1 tsp. stevia powder (or eliminate and increase to 3/4 c. maple syrup)
3 large eggs (room temp)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1/4 tsp. ginger
1/2 tsp. salt
1. Preheat oven to 325 degrees F.
2. Heat up water for a hot water bath.
3. In a small saucepan, scald coconut milk over low heat.
4. Beat eggs and maple syrup/stevia in small bowl. Slowly whisk into coconut milk in small amounts (or temper egg mixture by adding spoonfuls of coconut milk into small bowl until eggs reach the same temperature as coconut milk. Then add the egg mixture into the saucepan.)
5. Whisk pumpkin, spices, and salt in a small bowl. Add into saucepan and blend well.
6. Pour about 3/4 c. of mixture into ramekins (it should make 6). Place ramekins in a large enough roasting pan and fill pan with hot water until it reaches halfway up the sides of the ramekins.
7. Carefully place pan in oven and bake for 45-50 minutes, or until custard is mostly set but the center still jiggles when shaken.
8. Let cool on a wire rack. Enjoy warm or refrigerated with your choice of toppings (nuts, ginger, coconut ice cream)!