pumpkin baked custard
Author: Dereck (Caregiver)
INGREDIENTS:**
g Pumpkin, flesh only, raw
g Eggs, chicken, whole, raw
g Cream, fresh, double, including Jersey cream
g Cinnamon, ground
g Almonds, flaked and ground
g Butter, salted
g KetoCal 3:1 Powder
g hoosiel hill farm icing sweetener
Directions:
1 melt the butter then mix with ground almonds and place into the bottom of a ramakin and press down with he back of a spoon place in the fridge to set
2 steam the pumpkin until soft then mash with a folk, add the egg, cream, cinnamon, sweetener and ketocal whisk together until smooth
3 pour the egg mixture on top of the almond base
4 place the ramakin into a roasting tray and fill half way with boiling water
5 bake at 160oc until the custard has just set and still has a little wobble to the middle,
6 remove from the water bath and allow to cool before chilling.
7 serve cold straight from the fridge
Nutrition Information (for entire recipe):
Carbohydrate:
2.65
Calories: 372
Fat:
35.83
Protein:
8.92
Ratio:
3.1:1
Tags:
KetoCal 3:1 PowderSweetSnackDessertWeaning
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
