Recipes: Desserts

Rated:
1 Star2 Stars3 Stars4 Stars5 Stars
1 votes, average: 5.00 out of 5
Loading ... Loading ...
Bookmark and Share

Ginger-Pumpkin Pudding with Créme Anglaise

gingerpumpkinpuddingwithcremeanglaise

Recipe submitted by Christie B. of Grants, NM for the Mambolicious Recipe Contest ’09.

Ingredients:

  • 1/2 cup coconut flour
  • 1 3/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 3 eggs
  • 1 cup pumpkin puree (canned is fine)
  • 1/4 cup coconut oil (or butter), melted
  • 1/2 cup honey
  • 1/3 cup coconut milk or other milk
  • 1/3 cup The Ginger People’s Baker’s Cut Crystallized Ginger Chips

Directions:

  1. Grease a 1 1/2 quart bowl with coconut oil or butter and set aside.
  2. Set a large pot on the stove with a small amount of water and a steamer insert. The steamer insert must be flat enough to allow the bowl to sit on it.
  3. Turn the burner to low to warm the water.
  4. In a small bowl, combine the coconut flour, baking soda, cinnamon and salt. Mix well and set aside.
  5. In a large bowl, whisk the eggs, add the pumpkin puree, coconut oil, honey and coconut milk. Whisk to combine.
  6. Slowly add the dry ingredients, whisking well to avoid lumps. A mixer helps to break up the flour lumps.
  7. Add the Crystallized Ginger Chips and stir. If desired, add stevia to taste.
  8. Pour the batter into the prepared 1 1/2 quart bowl.
  9. Cover the bowl with aluminum foil or parchment paper (the paper will need to be tied around with a string to hold in on the bowl).
  10. Set the bowl in the steamer and cover the pot. The water in the pot should be at a simmer.
  11. Steam the pudding for 2 hours.
  12. Serve warm with Créme Anglaise (recipe follows).

Simple Créme Anglaise

Ingredients:

1 1/2 cups coconut milk (or other milk)

1/4 cup honey

2 large eggs

1/8 tsp. salt

1 tsp. vanilla extract

Directions:

Combine the coconut milk and honey in a medium saucepan.

Heat over medium heat, stirring occasionally. When the mixture is heated through, remove from heat.

In a small bowl, whisk together the eggs and salt.

Slowly add the warm coconut milk mixture to the eggs, whisking constantly. Pour the mixture back into the pan.

Cook over low heat, stirring constantly, until the mixture begins to thicken (it will be a bit thicker than the consistency of heavy cream).

Pour into a clean bowl to cool. If it seems lumpy, pour through a strainer. Allow to cool. Add vanilla extract. Refrigerate until ready to use, or use right away. It will continue to thicken in the refrigerator.

Servings: 8

Chef’s Note: Although this recipe uses coconut products, it does not have a marked coconut flavor. As it is written, this recipe is dairy-free, but for someone who eats dairy, they can certainly substitute dairy items for the non-dairy items.

Leave your comments