New You Boot Camp Snickerdoodles
13th April 2015
Kiwi Tartlets
13th April 2015
Ingredients
- 1-1/4 cup coconut milk
- 4 large eggs
- 1/2 cup maple/agave syrup
- 3/4 cup pumpkin puree canned
- 1 tsp Cinnamon ground
- 1/2 tsp nutmeg ground
- 1/2 tsp vanilla extract
- 1/4 tsp Himalayan Crystal Salt
- 1/2 cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)
Servings:
Instructions
- Gather your ingredients and preheat the oven to 325°F, and boil a full kettle of water.
- Get two 9 x 13 glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
- Heat the coconut milk in a small saucepan over low heat until it's steaming but not boiling.
- Crack the eggs into a large bowl, add the maple syrup and whisk well.
- Slowly add the warmed coconut milk to the egg and syrup mixture and mix vigorously.
- (Don't be impatient and add the hot coconut milk all at once or you'll end up with scrambled eggs!).
- Toss in the pumpkin, spices, vanilla, and salt and stir until well-blended.
- Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.
- Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.
- Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they're still slightly jiggly in the middle.
- Cool the custards on a wire rack until they're room temperature about 1 hour and top each one with a sprinkle of toasted coconut.
- These custards taste great cold, too. Refrigerate the ramekins and top with toasted coconut right before you devour them.
- Enjoy!
