This recipe is from the Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle written by my friend Diane SanFilippo. I made it a few days ago and I was inspired to blog about it because it turned out so well. I am crazy for custard and pudding (and sweets in general) so this recipe really make me happy. I just ate the whole thing as meal, is that bad? It was so full of wholesome ingredients I figured, what the hey! It has fat, protein and veggies all in one yummy dish!
This recipe takes me back to when I was about 5 years old when my mom used to live in Miami, Fl. We would go to laundry mat and wait for our clothes to wash and dry. She would give me a dollar and I would go next door and get flan in a aluminum cup from a Cuban bakery. It is a really happy memory for me because I loved those times with my mom. I have always loved custard, flan and Creme Brulee ever since then, so it is nice to know I can still have some of those foods on my lower carb paleo lifestyle.
(Use all organic ingredients whenever possible)
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of Real Salt
2 pinches of grated nutmeg
2 organic eggs
1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version
1 tsp vanilla extract
1 cup Full Fat Canned Coconut Milk (do not use boxed b/c there is not enough fat)
Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
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