Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Friday, September 28, 2012

Pumpkin Custard

Ingredients
1/2 cup brown sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 eggs
1 15 ounce can pumpkin
1 cup coconut milk

Directions
Spray a three-quart casserole dish with cooking spray. Set aside.
Preheat oven to 425 degrees F.
Mix sugar, salt, and spices in a small bowl.
In a separate bowl, beat eggs.
Add pumpkin and spice mixture. Mix well.
Stir in coconut milk.
Pour custard into greased casserole dish.
Bake custard at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake another 45 minutes.

Remove from oven and cool. Place in refrigerator. Serve after well-chilled.

Sprinkle with chopped pecans, if so desired.

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