An easy and quick way to include a pumpkin dessert or meal into a keto menu. You can even make this in a large batch! Serve the custard warm, right from the stove top or let it sit int he fridge to thicken up a little more. Either way you choose, it is delicious!
50g raw egg, mixed well
38g 40% heavy cream
19g canned pumpkin puree, unsweetened
10g coconut oil (can substitute butter)
1g pure vanilla extract
sweetener of your choice
tiny pinch of salt
Weigh and combine all the ingredients. Stir very well to combine (or you can use a blender for this step!)
Pour the mixture into a small heavy bottom pot. Turn the stove heat to medium low.
Use a whisk to stir the custard while cooking. You must stir this constantly while it cooks! If you stop stirring, it will become lumpy. The goal is to reach around 170 degrees. At this temperature, it will begin to thicken.
When it has reached the desired thickness, remove from the heat and immediately pour into a cool bowl to stop the cooking process. It is helpful to weigh the entire batch (after cooking) to determine how much each serving should weigh if you are batch cooking.
Divide the batch into each serving and enjoy!
If your eggs happen to get a little “lumpy” or curdled looking, DON”T panic! Use an immersion blender to smooth it back out. It will still taste great!