An allergy friendly version of a classic dessert - smooth creamy pumpkin custards underneath a layer of crunchy caramel.
Dairy Free ~ Egg Free ~ Soy Free
150g Raw Pumpkin Flesh (Crown Prince is perfect for this recipe)
1 Leaf of Gelatine, or equivalent to set 140ml
50g Caster Sugar
400ml Coconut Milk
2 Tsp Vanilla Extract
1 Tsp Freshly Grated Nutmeg
4 Heaped Tsp of Demerara Sugar
You will need 4 large ramekins (approx 150ml capacity) and a blow torch.
Cut the pumpkin into chunks and steam until tender. Whilst the pumpkin is cooking, soak the gelatine in cold water. Then, place the cornflour and caster sugar in a pan and gradually whisk in the coconut milk. Heat, whisking continuously until the mixture comes to the boil and thickens. Take off the heat and whisk in the drained gelatine.
Blend together the coconut mixture, pumpkin, vanilla extract and nutmeg until smooth and creamy then divide between the 4 ramekins. Leave to cool then transfer to the fridge and leave until set - ideally overnight.
As the custards are set with gelatine, it's not possible to caramelise the sugar on top of the desserts. So, the easiest way is to prepare the caramel tops separately and assemble them just before serving. Line a metal tray with a double sheet of thick tinfoil and mark out four circles. The circles want to be slightly smaller in diameter than the top internal diameter of the ramekins. Using a flavourless oil, lightly grease the tinfoil where you have marked out the circles. Sprinkle a heaped teaspoon of demerara sugar onto each of the circles and spread out in an even layer. Using a blow torch, carefully, heat the sugar until it caramelises. Leave until set and then slide a palette knife underneath the caramel to release the circles from the foil.
Just before serving, top each of the custards with a caramel circle.
You might also like:
Look in the Recipe Index for more recipes.