Thanksgiving is quickly approaching, so for the next week I will be posting good Turkey day recipes that will leave your guests with a permanent smile on your face and leave you with the waist that you desire to keep this holiday season!
I LOVE pumpkin so here is a super simple recipe that is tasty and very easy to make….
Ingredients:
Paleo Pumpkin Crème Brûlée
1 ¼ cups Coconut Milk Creamer (Use Vanilla for extra goodness)
6 Egg Yolks
1 tsp Cinnamon
1/2 tsp of pumpkin spice
1/8 tsp Nutmeg
1/2 tsp Vanilla Extract
1/8 tsp ground Ginger
1/2 cup palm sugar
1/3 cup Pumpkin Puree
Directions:
Preheat to 300 degrees
Pour coconut creamer into a saucepan and whisk in the cinnamon, pumpkin spice, allspice, ginger, and nutmeg. Heat over medium-low heat and warm the mixture until bubbles form around the edges of the pan and steam begins to rise from the surface.
Remove from heat and let stand for 15 minutes.
In a separate bowl, whisk the egg yolks, vanilla, pumpkin and 1/2 cup palm sugar; blend until smooth.
Slowly pour in the coconut milk mixture, whisking until mixed throughout. Pour into 4 oz ramekins and place the ramekins into a 3” deep baking dish. Add boiling water to fill the baking dish halfway up the side of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 35-40 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature, then cover them with plastic wrap and refrigerate them for at least 4 hours.
Serve and Enjoy!
Fit Chic