By Laurel Frankel
Special equipment-8 ¾ cup ramekins
1-½ cups canned pumpkin puree
4 large eggs
2-½ cups coconut milk, or whole milk for dairy recipes
¾ cup date-honey
¼ cup cornstarch
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt
Preheat the oven to 350
Heat a tea kettle with water.
Whisk all the ingredients together and divide the custard into 8 ramekins.
Place the ramekins in a pan with high sides. Pour the hot water into the pan so the water level comes up about halfway up the ramekins.
Bake the custard for 45-55 minutes or until it is set but still jiggly in the center.
Remove the whole-set up from the oven and allow the custards to cool in the water for 1 hour (this will finish the cooking process).
Transfer the custards to the refrigerator and chill for at least 4 hours before serving. Garnish with toasted or candied pumpkin seeds, pomegranate seeds and powdered sugar.
Recipe: Kosher, parve or dairy, dessert
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley), and the former chef and founder of Shallots restaurant. Chef Laura writes for The Jerusalem Post and Bitayavon and Joy of Kosher magazines and is an avid blogger and a passionate farmer's market supporter, giving demos and teaching classes all over the country featuring market produce.
Visit her website: www.ChefLauraskosher.com. Follow her on Twitter: cheflaura1, and check out her Facebook page cheflauraskosher.
Chef Laura's books can be found on Amazon.com: Jewish Slow Cooker Recipes
and Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day