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Sugar & Grain Free
Pumpkin Custard
You will need:
- 2 organic eggs
- ½ teaspoon Stevia or to taste
- ½ teaspoon sea salt
- 1 cup canned or home-cooked pumpkin puree
- Dash of ginger
- ½ teaspoon cinnamon
- 1 tablespoon hot water
- 1 cup cream
- 1/8 teaspoon orange rind, grated
Preheat oven to 325 degrees. Butter the inside of 4 or 5 custard cups, then arrange in a 9-inch iron skillet or a glass or enamelware baking pan. Add water to the pan to the level halfway up the custard dishes.
Beat eggs slightly with rotary beater, then beat in Stevia, sea salt and pumpkin. Mix spices to a paste in hot water and beat paste into the egg mixture. Use wooden spoon to stir in cream and rind. Pour into cups. Bake on top oven rack for delicate browning about 40 minutes, or until custard tests done (insert knife into center of custard. If it comes out clean, it's done). Serve as is or with plain whipped cream. 4 to 5 servings.
About the Cook:
This recipe is NTP-approved and came from AcuNatural Family Healthcare - www.acunatural.com.
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