Autumn has well and truly arrived, which means that pumpkins and squashes make a welcome return to the menu. This month's recipe is based on the traditional egg custard crème brûlée but made without the eggs, milk and cream. Instead I've used pumpkin puree and coconut milk to create a creamy base for the dessert. Inspired by the classic egg custard tart, the pumpkin custard is spiced with freshly grated nutmeg.
Normally the custard would be thickened with eggs, however, this egg free version is lightly set with gelatine. This of course makes it impossible to caramelise the sugar topping directly on the custards as the heat would melt the gelatine. So, for this recipe, the crunchy caramel tops are made separately and placed on top of the creamy custards just before serving.
Here's the recipe:
Just in case you missed last week's announcement, I've launched a new website, an allergy friendly recipe store. Currently the store has a selection of recipes for cakes, bakes and desserts which are all, in varying combinations, gluten, dairy, egg, soy and cane/beet sugar free recipes. I'm currently working on some more Christmas recipes and some recipes for savoury pastries too which will soon be added to the store.
A big thank you for all the support I've received for the website so far - it's greatly appreciated! Being able to help those of you who are struggling with allergen free diets is such a pleasure. I know that even having just a few recipes for allergy friendly treats in your repetoire can make such a difference when you are faced with a list of foods that you can no longer eat.
