My apologies for the lateness of this post. Things got a little crazy with travel and whatnot (I'm still working on one last Florida post), but the good news is, I'm back in New York! And I'm just in time for Fall!
I thought I would celebrate the arrival of myself and Autumn with a sweet, creamy, and delicious dessert featuring this season's star, pumpkin!
So here is what you will need to make my Dairy Free Maple Pumpkin Custard.
Maple Pumpkin Custard Ingredients:
One 15 oz Can Pumpkin Puree
1/4 Cup Maple Syrup
1 Cup Full Fat Coconut Milk
1 tsp Vanilla Extract
3 Whole Eggs
1 Egg Yolk
1/2 tsp Apple or Pumpkin Pie Spice
Pinch Finely Ground Sea Salt
First things first, preheat your oven to 350 degrees and prep your ramekins by placing them in a roasting pan or baking dish. You wont use this for a wee bit, but it's very helpful to have it ready.
Now heat your pumpkin puree and coconut milk on low head in a small saucepan.
Slowly stir until the milk and pumpkin are combined.
Then pour in your maple syrup.
Maybe get a little crazy and make some maple syrup art?
Perhaps abstract food art is my calling :-p
Slowly stir to incorporate your maple syrup.
Sprinkle in salt and apple/pumpkin pie spice. I'm not the biggest fan of cinnamon and I find apple pie spice to be less offensive. However, I realize I am the minority here, so please feel free to use pumpkin pie spice.
Next add your vanilla extract.
A note on vanilla extract: I do not believe in imitation vanilla extract. It tastes absolutely nothing like the real deal and if you don't want to buy pure vanilla extract, just leave it out.
While your pumpkin mixture is heating up, crack your eggs into a bowl and lightly beat them (remembering to use 3 whole eggs and 1 egg yolk).
You don't want to over beat them, they should just be loosely combined.
They should look like that ^^
Set your eggs aside and stir your pumpkin mixture until it starts to boil. Turn off the heat and keep stirring. It's important that you take it off heat at the first signs of boiling. You don't want it to be too hot when you mix it with your eggs, otherwise it will cook your eggs and all will be ruined.
Next you'll want to very slowly pour your warm pumpkin mixture into your beaten eggs, continually stirring very slowly.
This is the trickiest part about custards, because if you pour the hot mixture in too quickly, or stir too fast, your eggs will start to cook and we absolutely do not want that.
But don't be intimidated, you're a star and you can totally do this.
Just take care and do things very slowly. If you want, you can even let your pumpkin mixture cool a bit before you mix it in with you eggs.
Keep slowly stirring after you've poured all of you pumpkin mixture into your eggs until the pumpkin is fully incorporated.
Ladle into ramekins, or if you're me, cocktail glasses, until they are about halfway full.
Next, create a water bath by pouring hot water into your roasting pan around the ramekins until there is about two inches of water in the bottom. This seems crazy but I swear it keeps the custard creamy and allows them to cook evenly.
Pop them into the oven for 35-45 minutes at 350 degrees.
While your waiting you can prepare toppings like nuts or some whipped cream.
I chose walnuts because they are delicious and I had them on hand, but pecans would also be suitable.
Once your custard is cooked, take them out of the oven and leave them to cool at room temperature for about 15 minutes, or until the ramekins are cool enough to handle. Then transfer them to the refrigerator and leave there until you are ready to eat.
Then, top them up with nuts, a drizzle of maple syrup, or whipped cream if you're so inclined.
Tuck your spoon into that creamy goodness, dig in, and enjoy that creamy autumnal goodness!
I wish you could smell this stuff. Having that scent filling my apartment has made me feel appreciative of the cooler temperatures and months of warm, pumpkin dishes to come!
I'm really trying to embrace Fall this year instead of regarding it as Pre-Witner, so please send your favorite fall recipes my way, I'd love to try them all out!