Warm Custard for a Chilly Day

Warm Custard for a Chilly Day

Ah, Southern California, your fickle spring weather makes me laugh.  A couple of days ago we were in the 90’s and now I’m snuggled up under a blanket, a fire in the fire place, watching last night’s rain drying on the leaves out my window.

I was in the mood for something warm and comforting this morning for breakfast, so I gave a new recipe a try.  Louisiana Bride’s Breakfast Pumpkin Custard.

img_3492-e1494194730625.pngSince it is made with *mostly* legal ingredients, I thought I would give it a shot.

The recipe calls for 4 eggs, but since those are off limits for me, I ground chia seeds in my coffee grinder and made chia flour. I used 1/4 cup (1 Tbsp. for each egg I replaced.) IMG_3478I also used 2 very ripe bananas, 1 can of whole (full fat) coconut milk, 3 Tbsp. almond butter and spices. Since the recipe doesn’t specify quantities,  I used the following:

1/4 tsp. allspice

1/4 tsp. ginger

1/4 tsp. fresh grated nutmeg

2 tsp. cinnamon

a pinch salt

I placed all the ingredients in my blender and blended until thoroughly mixed.  I poured it in a 9×13 pan…IMG_3486…and topped with pecans.  Then, into the oven it went for 1/2 an hour at 350 degrees.IMG_3490The consistency was light, fluffy and decidedly custard-like.

We sampled it, but even though the ripe bananas added sweetness, it didn’t balance the almost astringent flavor of the pumpkin purée, so I got creative.

I made a date syrup to drizzle over the top.

4 small or 2 large dates

1/2 tsp. vanilla

1-2 Tbsp. water

1/2 tsp. cinnamon

1-2 Tbsp. orange juice

Blend all ingredients, adding more water or orange juice until desired consistency and flavor is achieved.  Pour over warm custard.IMG_3491

It was better with the syrup, but for next time, I would add dates and vanilla into the custard itself as well as using  the syrup on top.

I might even up the spices and add a little grated orange zest into the batter.

Still, it was good.  I can’t wait to keep experimenting!




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