Baked Pumpkin Custard
Now Autumn is here it’s officially pumpkin season. Soon the supermarkets will be full of huge orange pumpkins ready to be carved into Halloween lanterns. You’ll also spot the smaller, more edible pumpkins which are great for soups and stews. Much as I love this fruit, it can be a bit fiddly to prepare (although I have a fab recipe for the seeds that usually get thrown away – I’ll share that with you very soon). So I was thrilled when I discovered that Waitrose now stock canned pumpkin – ready cooked and pureed. You’ll find it in the tinned fruit section but if your local store doesn’t stock it you can always order it from Amazon.
These custards are flavoured with wonderful Autumn spices and make a lovely dairy free dessert.
- 1 tin (425g) pumpkin puree
- 125ml (1/2 cup) coconut milk
- 75ml (1/3 cup) maple syrup
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Preheat your oven to 175 C (350 F)
- Whisk all of the ingredients together in a bowl until the mixture is completely smooth.
- Fill the ramekins ¾ full with the custard and place the ramekins inside a large roasting tin.
- Fill the roasting tin ¼ full with boiling water and place in the oven.
- Bake for 25-30 minutes. The custards should be firm but the middle should wobble slightly as you take them out.
- Cool to room temperature and then chill in the fridge before serving.