Pumpkin Custard Cream
Pumpkin contributes fiber and gentle sweetness, while coconut cream and oil give the dessert a dense, silky texture. Egg helps bind the base, and vanilla highlights the warm pumpkin aroma. Once chilled, the cream works as a layer or spoonable dessert.
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Inventory: Blender
513
Servings: 6 (1 serving ≈ 73 gram)
Digestion time: 4 hour
Complete protein: ✔
Mix the pumpkin (200 g) with the coconut cream (150 g) in a saucepan and bring it to a boil, then remove from the heat.
Whisk the egg (50 g) and stir it into the hot pumpkin mixture. Add stevia (to taste), vanilla (to taste), and xanthan gum (0.5 g).
Reduce the cream over very low heat until thick, stirring constantly.
Add the coconut oil (40 g), reduce for another 2–3 minutes, blend if needed, cool, and refrigerate.
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