I know, I know. I JUST posted about summer not being over and keeping the summer flavors, blah blah blah…and here I am devouring pumpkin custard like winter is around the corner. I blame these wacky pregnancy cravings…
If you love pumpkin pie, this custard is a must.
I’ve been making this seasonally for years and with the addition of raw cashews, agar powder and using my vitamix, it’s taken to a new level. It is a big help to soak your cashews in warm water (4-6 hours is sufficient) if you don’t have the best of blenders and it will still come out fine.
1/2 c raw cashews
3/4 c pumpkin purée
1/4 c maple syrup
1/3 c raw, organic sugar
1 1/4 t agar powder
1 t arrowroot powder
1 1/4 c non-dairy milk
1 t cinnamon
Few shakes of pumpkin pie spice
Fresh grated nutmeg (it makes a difference when it’s fresh grated!)
1/4 t vanilla extract
1/4 t salt
Blend everything until creamy, stopping to scrape down the sides if necessary.
In the vitamix, if blending on high, it will begin to heat up (quickly!). I wouldn’t blend in there for more than a minute.
It does taste great warm though…
Personally, I don’t have the patience to cook this or even let it set up in the fridge. I eat it as is!
If you want to cook it to get more of a baked custard type dish, preheat your oven to 375.
Place ramekins on a baking dish and fill with hot water so that the water is halfway up the sides of the ramekins. Be careful not to get water into the dishes.
Fill each ramekin with custard. You’ll be able to fill 5 completely or 6 almost to the top.
Bake for 30 minutes and check for doneness. I don’t think you should need to bake for more than 35 minutes.
If you really want to get fancy, sprinkle 1/2 a teaspoon of raw sugar on top of each dish after baking and use a butane torch to brûlée each one, right before serving. This could be done under a broiler as well if you don’t have a small kitchen butane torch (they do come in handy though!)
Be careful not to hold the torch too close to your custard because it will burn. Wave it back and forth (a few inches above) slowly over the top until it’s brown and bubbly.
Note: even though I usually don’t bake these custards, I still brûlée them. It’s an added crispy bonus.