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gluten_freeI got this recipe from here (wholenewmom.com) where there are lots of notes and alternatives. I had to figure out the spices and changed the sweetener, so I'll write up my version. An easy recipe if you have the ingredients already (which I happened to) and are used to working with gelatin (which I'm not, but it all worked out). Tastes like pumpkin pie, but no crust to worry about, and no baking needed!
Ingredients
1/4 cup lukewarm water
1 Tbsp gelatin (Vital Proteins is gluten free)
1 14 oz canned pumpkin
1 14 oz full fat coconut milk
2 tsp vanilla extract
1/4 tsp salt
1/8 - 1/4 cup honey (1 large spoonful)
Spices, all powdered:
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
(or 1 3/8 tsp pumpkin pie spice)
Time
Original recipe says 20 min. That seems about right, or even too long. It came together quickly.
Tools
Medium pot
whisk
small bowl for gelatin
ramekins or any heat-proof and fridge-proof container for finished product.
Methods
1. Heat the pumpkin, coconut milk, spices, vanilla extract, and honey in a pot over medium-low heat until quite warm but not simmering. Remove from heat.
2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit until it sets up.
3. Once the gelatin is somewhat solidified, whisk it thoroughly into the heated pumpkin mixture.
4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
5. If you don't want a "custard skin" on top of your custard, put plastic wrap on top so that it directly touches the custard.
6. Refrigerate until firm and enjoy.
Serving
In adorable ramekins if you have them, otherwise scoop some out into a bowl. Might be nice topped with whipped (coconut) cream.
Storage
Keep refrigerated.
Notes
I was worried that I hadn't let it get hot enough, or let the gelatin solidify enough, but the custard gelled just fine overnight. I heated it to a good eating temperature for soup (as determined by repeated tasting), and the gelatin was thickened but in no way solid. I put the custard into a big casserole dish, so it took a long time to cool and gel. I tried some while it was warm and soupy, and it was also delicious that way.
Variations
You might want more sweetener. I didn't want it too sweet. The original recipe had 3/8 tsp stevia in addition to 1/8 cup honey. You could use sugar instead.
I had everything but nutmeg on hand, so I substituted cardamom. It worked fine, but I think nutmeg is probably better. I might also use a little more of each spice if I make it again.
I'm not sure the vanilla went in when I made it, since it's not mentioned in the original instructions. That sounds like a lot of vanilla!
Ingredients
1/4 cup lukewarm water
1 Tbsp gelatin (Vital Proteins is gluten free)
1 14 oz canned pumpkin
1 14 oz full fat coconut milk
2 tsp vanilla extract
1/4 tsp salt
1/8 - 1/4 cup honey (1 large spoonful)
Spices, all powdered:
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
(or 1 3/8 tsp pumpkin pie spice)
Time
Original recipe says 20 min. That seems about right, or even too long. It came together quickly.
Tools
Medium pot
whisk
small bowl for gelatin
ramekins or any heat-proof and fridge-proof container for finished product.
Methods
1. Heat the pumpkin, coconut milk, spices, vanilla extract, and honey in a pot over medium-low heat until quite warm but not simmering. Remove from heat.
2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit until it sets up.
3. Once the gelatin is somewhat solidified, whisk it thoroughly into the heated pumpkin mixture.
4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
5. If you don't want a "custard skin" on top of your custard, put plastic wrap on top so that it directly touches the custard.
6. Refrigerate until firm and enjoy.
Serving
In adorable ramekins if you have them, otherwise scoop some out into a bowl. Might be nice topped with whipped (coconut) cream.
Storage
Keep refrigerated.
Notes
I was worried that I hadn't let it get hot enough, or let the gelatin solidify enough, but the custard gelled just fine overnight. I heated it to a good eating temperature for soup (as determined by repeated tasting), and the gelatin was thickened but in no way solid. I put the custard into a big casserole dish, so it took a long time to cool and gel. I tried some while it was warm and soupy, and it was also delicious that way.
Variations
You might want more sweetener. I didn't want it too sweet. The original recipe had 3/8 tsp stevia in addition to 1/8 cup honey. You could use sugar instead.
I had everything but nutmeg on hand, so I substituted cardamom. It worked fine, but I think nutmeg is probably better. I might also use a little more of each spice if I make it again.
I'm not sure the vanilla went in when I made it, since it's not mentioned in the original instructions. That sounds like a lot of vanilla!
Mmmmm
Date: 2019-08-06 08:52 pm (UTC)I’ve enjoyed a single-serve mug ‘custard’:
15ml almond meal
15 ml coconut milk
Fill the mug up with cooked squash (I’m a big fan of kabocha)
Stir to combine
microwave uncovered for 30 seconds at full power
Re: Mmmmm
Date: 2019-08-06 10:51 pm (UTC)