Dec 26, 2013

Posted by in Food

Gluten-Free Season Savory Pumpkin Custard Recipes

Gluten-Free Season Savory Pumpkin Custard Recipes

Pumpkin Custard is a delicious and rich dessert that is contains coconut milk and pumpkin. It is particularly appropriate for the holiday season. There are several ways to make it and there are also some recipes that make it gluten free for those who want it this way.

When one says gluten free, that means that the diet is basically free from the protein. Gluten is a protein that one can find in rye, wheat and barley, among other grains. The reason why many people prefer a gluten free diet is mainly because the lack of it is believed to be beneficial to people who suffer from celiac disease. There are also some individuals who cannot tolerate gluten in their diet. Taking this away means having fewer allergies and living a more comfortable life.

The following recipes are gluten-free pumpkin custard recipes that are sure to be great hits with the family as well as with visitors.

One, Two, Three, Four Pumpkin Custard

What You Need:

  • 4 large eggs
  • 1 pumpkin (about 700 grams)
  • 400 grams brown sugar
  • 250 ml thick coconut milk or cream
  1. Pumpkin must be washed and cleaned. Make a hole at the top and put the top aside to keep later as a lid. Scoop out the pulp and seeds, leaving the fleshy part inside. Leave to dry.
  2. Mix the eggs and the sugar well, before adding the coconut milk. Continue to mix all ingredients well.
  3. Pour all of the mixture directly inside the cleaned pumpkin and insert the cover.
  4. Place the pumpkin in a deep dish with water and steam in the oven for about thirty minutes. It should come out with the custard firm and the pumpkin tender.
  5. Cut the pumpkin into small wedges and serve. This recipe should yield about 6 to 8 wedges depending on how big the slices are.

Coconut Pumpkin Custard

What You Need:

  • 1 can coconut milk
  • 1 can packed pumpkin mix
  • 4 large eggs
  • ¾ cup sugar
  • ½ tsp salt
  • 1/3 tsp nutmeg
  • 6 ramekins
  • 9×13 baking dish
  1. Whisk the coconut milk, pumpkin, sugar, eggs, salt and nutmeg until well blended.
  2. Fill up the ramekins up to over ½ of the cups.
  3. Fill the baking dish with hot water and place the filled ramekins into the baking dish. Be careful handling the baking dish with hot water.
  4. Place the baking dish with the ramekins in the preheated oven at 350 degrees Fahrenheit and bake for forty minutes or until a toothpick inserted at the center comes out clean.
  5.  You can add white sugar on top of the cooled custard and burn it with a torch. This recipe yields about six to eight ramekins, depending on how much you fill them up.

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