Pumpkin Custard

Tatiana’s Pilates in Carpinteria, CA.
Lotus Newsletter, Feb 2011, Issue # 24

Pumpkin Custard
This gluten-free seasonal food is gently sweet and deeply nourishing, best served with nourishing fats which help the human body to better absorb antioxidants and vitamins that are in abundance in pumpkins.
Ingredients
• the puree of 1 sugar pumpkin, about 2 cups
• 9 pastured egg yolks, beaten
• 2 cups heavy raw cream
• 1/2 cup unrefined cane sugar (sucanat, rapadura)
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. vanilla extract
• dash unrefined sea salt
• crème fraiche, whipped cream or double cream, preferably raw, to serve
Method
1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk pumpkin puree, egg yolks, heavy cream with unrefined cane sugar, cinnamon, ground nutmeg, vanilla extract and unrefined sea salt.
3. Bring about two inches of water to boil in a saucepan fitted with a bowl, and stir the custard continuously until thick enough to coat a spoon.
4. Pour the thickened custard into a soufflé dish and bake about thirty to forty minutes or until a toothpick inserted into the custard’s center comes out clean.
5. Enjoy the custard warm with crème fraiche, whipped cream or double cream.
YIELD: about 6 servings.
TIME: 20 minutes (active), 30 to 40 minutes (baking)

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Carpinteria, CA 93013 • 805.284.2840 • info@tatianaspilates.com

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