This recipe is based on the one I found here: Coconut Milk Custard. While the recipe on this site looks delicious, and I plan to try it one day, exactly as written, of course I had to go to tweaking. If you read my blog you’ll know I have the dickens of a time following recipes exactly, but this time I had a secondary excuse: I wanted to use the butternut squash I’d defrosted which I blanched and froze earlier this year. And did you know that most pumpkin pie in the can is actually squash? Yes, it’s true, well at least according to the site I linked. 🙂
In addition, I wanted to use this adorable Porcelain Ramekin Set that I found on clearance at Ross Dress for Dress several months ago.
I love pumpkin [affiliate link] pie, and since I was smack dab in the middle of the leptin reset during Thanksgiving and Christmas, there was no pumpkin pie for me. Oh, I could have cheated and went over on my carbohydrates (which in fact I did some days) but I decided not to include pumpkin pie. And so now that I’m finished with the initial eight weeks on the leptin reset and planning to go a little higher on my carbohydrates I decided it was the perfect time to make something custard.
I used all the ingredients in the linked recipe, changed a couple of amounts, and added some of my own:
- 5 large eggs [affiliate link]
- 3 Tablespoons honey [affiliate link]
- 1 cup full fat coconut milk
- 1 cup butternut squash, steamed
- 1 teaspoon vanilla [affiliate link]
- 1/2 teaspoon cinnamon [affiliate link]
- 1/8 teaspoon cloves [affiliate link]
- 1/8 teaspoon ginger [affiliate link]
- 1/8 teaspoon allspice [affiliate link]
Blend until frothy in your blender or with a stick blender.
This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8″ x 8″ baking dish. I actually used a scale and ended up with 4.5 ounces in each ramikin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.
If you are doing GAPS and have been limiting sweets, this will taste mildly sweet to you, as opposed to someone eating lots of sugar, this will not taste very sweet at all.
Make six delicious 1/2 cup servings.
By my calculations at myfitnesspal.com, each serving contains: 229 calories, 7 grams protein, 16 grams fat and 13 grams carbs.
This post was included at Monday Mania at The Healthy Home Economist.
This recipe has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.
- 5 large eggs
- 3 Tablespoons honey
- 1 cup full fat coconut milk
- 1 cup butternut squash, steamed
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon ginger
- ⅛ teaspoon allspice
- Blend until frothy in your blender or with a stick blender.
- This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8? x 8? baking dish. I actually used a scale and ended up with 4.5 ounces in each ramekin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
- Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker’s Dozen Volume 2 Pumpkin Treats.
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