Saturday, October 3, 2009

Pumpkin Custard

The experimentation with year's batch of pumpkins has begun! Since Canadian Thanksgiving is next Monday, I am in the kitchen trying to plan out this year's meal. I wanted to make a baked custard with a caramel bottom, but the trick is trying to mimic the texture of an egg custard. I tried this recipe a few different ways, and this version is the best. It's not really like a "real" custard, but it is still really good. I'm also not sure if I am complicating the method a bit, but I have run out of time to refine the recipe further. In any event, the end result is still really good and is a great alternative for those who aren't crazy about pumpkin pie.

NOTE: I have revised this recipe here.

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
- 3 tbsp arrowroot

1. Grease 4 ramekins (with 1 cup capacity).
2. Place sugar in a saucepan over medium heat. 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. Whisk agar flakes into soy milk and sugar and heat in a saucepan over medium heat. Bring to bubbling, stirring constantly, until agar is fully dissolved. Place in the fridge to cool and set (about 1 hr).
4. Preheat oven to 350 degrees. Get a kettle of water boiling.
5. When soy milk mixture has set, place in a food processor with coconut cream, pumpkin, vanilla, and arrowroot. Process until very smooth. Pour into the four ramekins.
6. 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 45-50 mins, until top has browned and center has set.
7. Cool in the fridge until custard has fully set.

To serve, place ramekin back in hot water, or microwave for 10-15 seconds to reheat caramel. Either eat the custard in the ramekin, or run a sharp knife around the edge and invert into a shallow bowl. If some caramel is left behind, heat ramekin again and pour caramel over the custard.


Ray said...

Oh, my! These look absolutely divine!

cuteanddelicious said...

my goodness these look amazing. i am dying to have one.

kelli(ann) said...

oh that looks yummy!

Basht said...

that looks ridiculously good... if only the rest of my family (and those who stop by for thanksgiving dinner) actually liked pumpkin...

Veganthony said...

Looks amazing. Do you think this recipe could work as a creme brulee too?

Garden Faery said...

Hey, can I ask where in northern Ontario you live? I used to live in North Bay, but that was a long time ago. I now live in "southern" Ontario in Belleville.

I just want to say that I absolutely love your blog and have tried several of your recipes!

KTBuns said...

Definitely going to give this a try!! Mmm...

Lindsay said...

So yummy looking! Can't wait to make this! :)

Mary said...

That looks incredible, and gluten-free, too! I'm not big on pumpkin pie, so I'll definitely try this recipe.

lauren said...

i read your blog every day and i love it! this recipe looks amazing, thank you for continually providing new and delicious ideas for vegan families everywhere!

Indy Ann said...

Wow, this looks amazing! Is cream of coconut the stuff you use in pina coladas?

Sarah said...

ooh! i want!!

pumpkins = <3

Anthony Sepe said...

Your vegan custard looks really good,which goes really well with the look and feel of your nicely done blog.

Best regards,

kirsten said...

That looks awesome. I tried to make a vegan creme brulee, but it came out to chalky from the soy milk.

krissy knox said...

this recipe looks great. i think i would add cloves to it, however, bc I add cloves to everything. Just a personal preference, LOL. Oh, I'm sorry, I shouldn't say anything concerning your cooking, my Mom would be kicking me under the table right now, if she knew I just said the clove thing, LOL. Anyway, Dad, thanks so very much, for doing this blog, i'll be frequenting it! I am now "following" it. your recipes look fantastic. i especially like tofu and all kinds of squash, especially summer squash. ;) actually i love summer AND winter squash, but my husband has kidney damage, and can only (most of the time) eat summer squash, and i try to cook for both of us at the same time, so i like summer squash recipes. ;) Not that I expect you to cater the blog to me, LOL, just giving you some suggestions! i also love beans and chili. and we love all kinds of veggies, esp the cruciferous kinds such as broc and cauliflower. My husband had two blood cancers w many complications so he can eat only certain things and must eat healthy, so I am so glad i found this blog! Okay, i will quit putting in orders, LOL. Not orders but suggestions! Anyway, again, thanks for the blog. Take care and God bless,

krissy knox :)
connect with me on twitter:

Micco said...

Man oh man, I love pumpkin. And custard. Can't wait to try this!

Speaking of custard, since it's something you've been experimenting with, I thought you might appreciate this blogger's recent attempt at creme brulee:

BrisVegan said...

That looks very good. I will have to give it a try.

Monique a.k.a. Mo said...

That looks really good!

Anonymous said...

Do you remember me?
I'm Korean..

Pumpkin Custard looks like very soft. and It is probable that likes to snack.

Jenny said...

This looks absolutely wonderful, I can't wait to try. Thanks for posting! ^_^

Seitan Said Dance said...

Wow, I was just thinking about custard. I may have to make this. It looks great!

Brittany Boersma said...

I love everything pumpkin I bet this is delicious!

anne said...

this looks delicious!

i'm going to make it asap but am wondering if coconut cream the same thing as coconut milk.


The Vegan Food Snob said...

I'd love to try this one. Where did you get your agar agar? Bins?

Jess of Veg Out! said...

I love everything pumpkin, and this custard looks great!

Vegan Dad said...

The original plan was to try and mimic the creme brulee at Horizons in Philly. But I don't have a fancy torch. I don't see why it wouldn't work.

Coconut cream is the cream from a can of coconut milk (place can in the fridge to let cream rise to the top).

Vegan Food Snob,
Yes, Bins and Bins (not cheap, I am sorry to say).

Sophia.Pflieger said...

mmmmmmm.... Damn that looks soooo good!
I love pumpkin.
I'm going to have to make this.

Greene Ouitche said...

Now this is reaaaally interesting! Thanks a lot for this healthy crèm brûlée!! Will try this week-end! :)