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  • Recipe:

    Breakfast Pumpkin Custard Recipe

    Breakfast Pumpkin Custard
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Silky, smooth, high in protein, and low in natural sugar, this is a delightful custard to have for breakfast along with a glass of raw milk! It tastes best chilled, so make ahead the day before and refrigerate until ready to eat.

    Recipe Instructions:

    Separate eggs, and whip whites until glossy, but not dry. Set aside. Whisk yolks with milk, maple syrup, stevia, extracts and spices. Gently fold in whites, then pour into a buttered 9x13 stoneware pan. Place a pan of water on the bottom rack of your oven, and the custard on a middle rack. Bake at 400 for 30 minutes, then lower heat to 350 and bake another 30 minutes. Remove from oven and let cool completely. Chill and enjoy!

    Comments and Reviews

  • loves2spin says:
    Where do you get English toffee stevia? Reply
    • We got ours at Whole Foods when it went on sale...SweetLeaf brand, and they make lots of flavors! You can get it on Amazon: http://amzn.com/B000W2GXKC Reply
  • helay8403 says:
    Do you have any suggestions for what to do without the stevia? Is it for the sweetness of the English toffee flavor? Reply
    • I think you could use any type of liquid stevia, even unflavored...I just used english toffee to enhance the flavor. Or you could probably use another 1/4 c. of maple syrup instead :-) Reply
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