|
|
As you can see from the expression on the face above this recipe tested my patience a bit. Some recipes can be that way. I love the end result though! Its just so easy, you can make these far in advance. So if you are having company over you can make these the day before and pop them in the fridge. I love that you don't have to bake these in a water bath like a traditional custard recipe. All the ingredients go into one stove top pan and then straight into your ramekins. Quick preparation time and super easy clean up.
I like to top mine with coconut whipped cream, a little coconut sugar and toasted, salted coconut flakes.
Here are some tips for your coconut whipped cream: http://www.gimmesomeoven.com/coconut-whipped-cream-recipe/
For the toasted coconut flakes. Simple place the coconut flakes in a dry hot pan on your stove top and toast until golden brown. Be careful not to burn the smaller pieces. Salt and serve. This also can make a great snack.
I like to top mine with coconut whipped cream, a little coconut sugar and toasted, salted coconut flakes.
Here are some tips for your coconut whipped cream: http://www.gimmesomeoven.com/coconut-whipped-cream-recipe/
For the toasted coconut flakes. Simple place the coconut flakes in a dry hot pan on your stove top and toast until golden brown. Be careful not to burn the smaller pieces. Salt and serve. This also can make a great snack.
|
|
Ingredients
1/4 cup Raw Honey (You can substitute maple syrup)
3 tbs high quality gelatin (I use either Bulletproof, Great Lakes or Vital Proteins). If you are vegan, use agar powder. (Order Here)
3 tbs water
1 14 oz canned pumpkin (about 1 3/4 cups). Fresh will work too.
1 14 oz can of full fat coconut milk (or about 1 3/4 cups.)
2 tsp vanilla extract (only if you have reintroduced)
1/4 tsp salt
1 3/8 tsp Pumpkin Pie Spice.
(If on the AIP diet, substitute the pumpkin pie spice with the following 3 spices.)
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
3 tbs high quality gelatin (I use either Bulletproof, Great Lakes or Vital Proteins). If you are vegan, use agar powder. (Order Here)
3 tbs water
1 14 oz canned pumpkin (about 1 3/4 cups). Fresh will work too.
1 14 oz can of full fat coconut milk (or about 1 3/4 cups.)
2 tsp vanilla extract (only if you have reintroduced)
1/4 tsp salt
1 3/8 tsp Pumpkin Pie Spice.
(If on the AIP diet, substitute the pumpkin pie spice with the following 3 spices.)
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
Directions
Heat the honey on high heat. It will begin to thin and look slick. Then it will begin to foam. Slowly whisk the honey while it is foaming. Once all the honey is foamy. Add pumpkin, coconut milk, and spices, in a pot on med/high and constantly whisking. Whisk constantly on med/high for about two min. Turn the heat off.
Now in a small glass or bowl add three room temperature tbs of water. Add three tbs of high quality gelatin. Whisk vigorously until light and foamy and fully incorporated. I have a small battery powered whisk and I highly recommend it for working with gelatin. Using the mini mixer it is double in size and fully foamy in maybe 30 seconds. The mini mixer I got on Amazon for around $6. Click Here to view.
Then whisk the gelatin mixture throughly into the heated pumpkin mixture. Pour the pumpkin mixture into ramekins, or whatever dish you would like. If you are particular about not having a “custard skin” form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard. Refrigerate until completely cool and firm. Enjoy!
Now in a small glass or bowl add three room temperature tbs of water. Add three tbs of high quality gelatin. Whisk vigorously until light and foamy and fully incorporated. I have a small battery powered whisk and I highly recommend it for working with gelatin. Using the mini mixer it is double in size and fully foamy in maybe 30 seconds. The mini mixer I got on Amazon for around $6. Click Here to view.
Then whisk the gelatin mixture throughly into the heated pumpkin mixture. Pour the pumpkin mixture into ramekins, or whatever dish you would like. If you are particular about not having a “custard skin” form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard. Refrigerate until completely cool and firm. Enjoy!
|
|
RSS Feed
