Warm Chocolate-Pumpkin Custard

By Bailey1_

Ingredients

• Phase 3
• Serves 6
• Prep time: 15 minutes
• Total time: 45 minutes
• 2 eggs
• 15-ounce can pumpkin puree
• 14-ounce can coconut milk
• 1 teaspoon vanilla
• 1/3 cup raw cacao powder
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 3/8 teaspoon powdered stevia
• Optional: pinch of ground chipotle

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat the oven to 350 degrees.

In a large mixing bowl, beat together the eggs, pumpkin, coconut milk, and vanilla. In a smaller bowl, mix together the remaining ingredients (cacao through chipotle). Add the dry ingredients to the wet, and beat until smooth.

Place six 6-ounce ramekins in a baking dish and fill them with the mixture. Pour 1 inch of boiling water into the dish around the ramekins. Bake for 30 minutes, until still a bit wobbly in the center. Remove from the oven, immediately remove the ramekins from the water bath, and set them on a rack to cool. Serve warm or chilled.