Guilt-less Desserts & Treats for your Family
The other night I had a slightly inappropriate dream about a politician. No, it wasn’t R rated, or even PG for that matter! Think Hannah Montana (before the twerking). It was me now, but it was 15 years ago when I lived in the city, but I was in my home town (confused yet?). He (Mr Politician) was coming out of his house and someone yelled out “my friend likes you”. I then ran away. Pretty lame dream really.
I was a bit freaked out that a pollie had infiltrated my dreams. I’d be more than happy to entertain Ryan Gosling or a young Tommy Haas but a hot aired politician?! Is my subconscious trying to tell me something?
Some dreams are more memorable than others. I have often dreamt about babies crying, only to be woken by one of my boys. I have dreamt of falling off a cliff, only to find myself on the bedroom floor. I have dreamt about sad things and woken up in tears. I have unfortunately not dreamt about winning the lottery and awoken to piles of cash. Maybe tonight?!
It is more likely that I will be dreaming of this Pumpkin Custard. It is so delicious and super healthy (another Dinnert recipe!). It uses mashed/puréed baked Pumpkin to make a smooth and creamy custard that can also be made dairy free. Making your on Pumpkin Puree is cheap and simple (here’s a how to). This Pumpkin Custard is tasty enough to eat on its own or use it on a pudding. The Custard can also be made into a Mousse by using gelatine to stabilise it. I have used it to make a special Thanksgiving Pumpkin Cream Pie (recipe coming this week!). Maybe if I dream about Pumpkin Custard it will magically appear for my breakfast!
- 170 grams Pumpkin, measured after cooking (to cook Pumpkin; place whole or large pieces with peel on in a moderate oven for 45 miniutes to 1 hour or until soft on the inside. When cool remove peel and use)
- 1/3 Cup Milk (of choice)
- 3 Egg Yolks
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 3/4 Cup Coconut Cream (thickened part of opened can of cream/milk which has been in the fridge overnight)
- Pumpkin Spice Mix to taste (I didn't need any)
- 2 teaspoons Gelatine
- 2 Tablespoons Water
- Place the mashed pumpkin, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
- Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
- Take the custard off the heat and stir in the cream until combined.
- Place the custard into a kitchen blender and blend until no lumps remain and it is silky smooth.
- Alternatively, this can be done with a hand blender in the saucepan.
- Eat warm or cold (the custard needs to be refrigerated).
- Whilst the mixture is heating in the saucepan, sprinkle the Gelatine over the water in a small bowl. Allow to sit and thicken.
- Add the thickened gelatine to the warm custard in the blender and blend until smooth and no gelatine lumps remain.
- Pour into serving bowl and place in fridge for at least 4 hours.
- If adding to a trifle/layer cake: allow the mousse to cool then stir/whisk to loosen before pouring onto layer.