Make sure to use ramekins or oven-proof bowls that can hold between 4 and 8 ounces (between 118 and 237 ml). The water bath is essential to keeping the custard from cracking while it’s baking.Another option is to bake all the custard in one large baking dish, which may take longer to bake but is easier to use to serve various portion sizes, and creates fewer dishes.While not sweetener-free, this recipe taps into the sweetness of the squash puree, vanilla and cinnamon to sweeten the custard. If you prefer your custard a little less sweet, you can reduce the sweetener by 1 to 2 tablespoons.If you’re following SCD, use honey instead of maple syrup.
Servings: 6servings
Calories: 164kcal
Author: Erica Kerwien
Ingredients
1 3/4cupspumpkin puree, homemade or cannedabout 15 ounces
1/4cupof dairy-free milkcoconut, almond, or substitute with more squash
Preheat your oven to 350°F (180°C, or gas mark 4).
Prepare a deep baking dish with 6 ramekins or other oven-proof bowls, and add enough water to the baking dish to reach 3/4 of the way up the sides of the ramekins.
In a mixing bowl, combine all the ingredients and whisk or mix until well blended.
Fill each ramekin a little more than halfway with the pumpkin custard.
Bake for 45 minutes, or until the pumpkin custard is set.
Remove the ramekins from the water bath and cool for about an hour. Store in the refrigerator until ready to serve. You can make this recipe a few days ahead as well.