Friday, October 9, 2009

Perfect Pumpkin Custard

When I posted a pumpkin custard recipe a week ago I said I didn't have time to refine it any further. Well, I lied. My in-laws have come to visit and so I took the recipe for another spin. Further research on the interwebs revealed a recipe by Bryanna that used corn flour to thicken the custard and give it colour. I gave this a try and I also revised the method to make the whole thing easier.

INGREDIENTS
Makes 4 custard cups
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger

- 2 cups plain soy milk
- 1 tbsp agar agar flakes
- 2/3 cup sugar
- 1/2 cup coconut cream
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1 1/2 tbsp arrowroot
- 1 tbsp corn flour

METHOD
Preheat oven to 350 degrees. Get a kettle of water boiling.
1. Grease 4 ramekins (with 1 cup capacity).
2. Place sugar in a saucepan over med-lo heat. While sugar is heating, mix soy milk and sugar in a saucepan and sprinkle agar overtop. Without stirring, heat sugar until it caramelizes (turns brown and liquefies). Shake pan to melt all the sugar. Add spices, quickly stir in, then quickly pour 1/4 of mixture into each ramekin to coat the bottom. Set ramekins aside.
3. Heat soy milk and sugar over medium heat. Bring to bubbling, stirring constantly, until agar is fully dissolved. Set aside. Whisk together coconut cream, pumpkin puree, arrowroot, corn flour, and vanilla. Whisk pumpkin mixture into the soy milk mixture until smooth. Pour into the four ramekins.
4. Place ramekins in a 9 x 13 pan, and fill pan with boiling water, no more than 1/3 the way up the ramekins. Bake in the oven for 40-45 mins, until top has browned and center has set.
5. Cool in the fridge until custard has fully set.

This recipe yields a more delicate custard than the first recipe. I found it tasted best at room temperature, but that it needed to fully cool (and get cold) to be able to hold its shape when inverted out of the ramekin. You may just want to skip the inverting part and serve it straight out of the ramekin itself.

10 comments:

VeganCowGirl said...

This looks and sounds great! If only I can convince the grocery shop folks in Brussels to order in canned pumpkin...they thought I was insane yesterday trying to explain that Canadians often use canned pumpkin to make pie....

Foodeater said...

I think I may have said this before but I really wish you were my dad!

Oraphan said...

That looks and sounds so perfect! Can't wait to try this recipe, I LOVE pumpkins everything.
p.s. I did a post about pumpkins and linked you, hope you don't mind.

karenmoran said...

This was super yummy! Thank you.

sabrina said...

i made this last night and it was delicious!!!!!!!!!!! thanks for the great recipe.

Jennifer said...

This looks so perfect. I can almost taste it now... brilliant addition of coconut =)


Jenn
Head Cabbage:HelloVeggie.Org

Urban Cyclist said...

Lovely. I burnt the sugar and didn't have any more when I made this last night, so I used a layer of apple butter. It actually worked pretty well and reduces the sugar, if one is concerned with that. I'm thinking of reducing the sugar further with mashed dates or something and then calling this breakfast.

Andrea said...

If I use Agar Powder instead, would it be the same 1 tablespoon measurement?

Vegan Dad said...

Andrea,
Use 1 tsp of powder.

Tiana said...

I made this using agar powder and since I didn't have coconut cream I used mimicreme. I was so impressed with the taste and texture! It is delicious. Thank you so much for the awesome recipe VeganDad!