Over the weekend I tried a new fall recipe for pumpkin custard. Another delicious recipe from Cara at Health, Home and Happiness. We all enjoyed it. Plus it’s grain and nut free.
I did modify it a bit. I only used egg yolks so I could eat it. I also used raw cream instead of coconut milk. And I mixed it by hand instead of in a blender. I also added more honey…and it still wasn’t very sweet. I had to drizzle extra honey over top for Rebecca to eat it. Else it almost tasted more savory (the pumpkin flavor was very strong). I didn’t make a full batch either.
Overall it was a great recipe. And I love that it cooks in the crockpot. I prepped it when I got up. Then it was ready for the family when they got up.
I’ll post the recipe the way I made it. Check out Cara’s site for the original.
Crockpot Pumpkin Custard
makes 4 1/2pt. jars
2 cups cooked pumpkin or butternut squash
5 egg yolks (or 3 whole eggs)
1/4 cup raw cream or coconut milk
1/3 – 1/2 cup maple syrup or honey
1/4 tsp. nutmeg
1/2 tsp. cinnamon
pinch of sea salt
Fill the crock pot with 1 inch of water and turn on high. Allow it to preheat for 30-45 minutes.
In a blender, puree all ingredients or simply mix by hand if your pumpkin is already pureed. Taste and adjust sweetness if needed.
Pour the mixture into oven/heat proof ramekins or mason jars, filling 2/3 full. Gently set the jars into the water. Cover. Allow to steam for 4-6 hours.
Turn the crock pot off, and it will continue to stay warm for another hour or so. Serve warm or cover with plastic wrap and store in the fridge to serve chilled.