Nutritional Wisdom with Carly Pollack

Pumpkin Coconut Custard Cups

Nom Nom Paleo

Silky smooth and crunchy, these custard cups are a perfect fall treat!

1 1/4 cup unsweetened coconut milk
4 eggs
1/2 cup grade B maple syrup
3/4 cup canned pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 cup unsweetened coconut flakes

Preheat oven to 300 degrees. Bake raw coconut flakes in a single layer for 3 to 5 minutes until golden brown. Preheat the oven to 325 degrees, and boil a full kettle of water. Get two 9x13 inch glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around). Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling. Crack the eggs into a large bowl, add the maple syrup and whisk well. Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously. (Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!). Toss in the pumpkin, spices, vanilla and salt and stir until well-blended. Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture. Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven. Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle. Cool the custards on a wire rack until they’re room temperature (about 1 hour) and top each one with a sprinkle of toasted coconut.

10 Custard Cups

Recipe Credit