It’s September, and we know what that means – all things pumpkin. The white girls love the pumpkin spice, and I am no exception. This pumpkin custard fufills all my pumpkin spice needs. Pumpkinspiceallthethings!
In other news, I’m working through these re-shoots, which are kind of fun. I spend so much time doing recipe development and creating new recipes, that I never go back and make the old ones. This week I made and re-shot both the Chili-Cinnamon Sweet Potatoes and these Salted Maple Bacon Pecans, and I think their facelifts turned out well, at least better than the previous looks they had! Just goes to show you that sometimes we just need someone to see us in a different light in order to show our full potential.
Woah, had a reflective moment there, sorry. Back to what’s really important – food! In between re-making those recipes, I created these custard cups right here. I was skeptical when I was baking them, because they had to bake for what felt like FOREVER. But once they were firm, and I put them in the fridge and chilled them, they were perfect. The topping gets all caramelized and crunchy and is the perfect contrast to the smooth custard. Can you not just taste those crunchy sweet pecans right now?
I think my favorite part about this dessert was that it made four servings, and I gave two of them to my parents to taste test. I told them I needed their honest opinion, and not to just tell me that it was good because I’m their daughter and they were trying to be nice. When I went back over later, my dad gave me this, and said “here’s our comment card.”
Um, ya’ll. My parents made me a dessert comment card. Is that not the cutest?! Anyway, my mom says to add something crunchy to the custard. I prefer a smooth custard, but you could definitely smash up some pecans and mix them in if you wanted to add additional texture to it. My dad says it’s good with white wine, so there’s that if you’re a wine drinker!
I’ve been using the food processor attachment on our new Ninja Nutri Blender . I was making some Nutty Espresso Bars the other day, and when I cut them into bars, the knife hit something hard. I dug around a bit and found half of my beloved Cuisinart food processor blade mixed into the bars. Womp womp. I
use used that thing for everything! The Ninja one has a double blade, but doesn’t get stuff as finely processed, so I’m still on the fence. That being said, it worked perfectly for my crunchy pecan topping!
Whether you’re a white girl who is obsessed with pumpkin spice for 3 months out of the year or you’re just an average joe looking for a better dessert option, these custard cups are what you’ve been waiting for. They’re gluten free, dairy free, and paleo, so everyone except the vegans can eat them. Add crunch, drink white wine, or just eat them as-is, but whatever you do, make sure you eat them! I promise you won’t regret it.
- 1 15- oz can of pumpkin
- 1 cup full-fat coconut milk
- 2 eggs
- 1/2 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup pecans
- 1/4 cup coconut sugar
- 2 Tablespoons grass-fed butter
- 1 teaspoon cinnamon
- Preheat oven to 350°.
- Place all custard ingredients in the bowl of a stand mixer and use the whisk attachment to beat until combined.
- Divide custard mixture evenly into 4 ramekins, then place ramekins on a baking sheet.
- Place the baking sheet in the oven and bake for 50-60 minutes or until the custard is firm and no longer liquid.
- While the custard is baking, combine all the topping ingredients in the bowl of a food processor and pulse until combined.
- When the custard has finished baking, remove from the oven. Sprinkle the topping evenly over the 4 custard cups.
- Return the custard to the oven for an additional 20 minutes, or until the topping is brown and bubbly and a knife inserted into the center comes out clean.