Recipe: Dairy Free Spiced Kabocha Custard (Paleo, SCD, GAPS)

Recipe: Dairy Free Spiced Kabocha Custard (Paleo, SCD, GAPS) post image

It’s that time of year when everything is pumpkin. I really don’t like using pumpkin as it is very watery. Instead I substitute butternut squash or kabocha squash (my all time favorite). The taste is the same and the consistency is nicer. For someone who is dairy free, this is just like a smooth and creamy crustless pumpkin pie!

I used to be intimidated at the thought of making a custard, but once I did it a few times I realized that it was really easy. It’s actually much easier to make this custard than to make a crust and put a filling in it.

A custard is a mixture of egg yolks and milk, in this case coconut cream. It is also thickened with something – usually flour or corn starch (yuck). In this case we use gelatin which helps to thicken the custard and adds healthy amino acids. The kabocha squash is also quick starchy and thick. If you use butternut squash it will work, but won’t be quite as thick.

This custard can also be cooked in a double boiler, but keeping the heat between 3 and 4 on my electric stove worked well in a regular pot. Care needs to be taken not to get it too hot or it will overcook. The other important tip is to keep whisking to combine all the ingredients and to keep it moving as it heats and thickens.

This is a quick and easy recipe to serve your company on holidays!

Find out the easiest way to cook kabocha squash.

One medium kabocha squash (about 3 – 4 pounds) will yield at least 2 cups cooked and then some.

Dairy Free Spiced Kabocha Custard

Ingredients

  • 2 cups cooked kabocha squash, pureed
  • 4 large egg yolks
  • 1 tablespoon vanilla
  • ¼ cup honey (where to buy)
  • 1/4 tsp stevia (you can omit this ingredient and add more honey if preferred) (where to buy)
  • 1 cup coconut cream from the top of the can (where to buy)
  • 1 tsp cinnamon (where to buy spices)
  • 1/4 tsp nutmeg (F0r AIP use mace)
  • 1/4 tsp ground ginger
  • dash allspice
  • 1 tablespoon unflavored gelatin (where to buy)

Equipment

Instructions

  • In the food processor, puree the cooked squash and pour into a bowl and put aside
  • In a 3 – 4 quart pot bring the coconut cream to a simmer
  • While the coconut cream is heating, in the food processor blend the egg yolks, honey, stevia, vanilla, and spices together and put aside
  • Pour the squash mixture into the simmering cream and whisk together, lowering the heat
  • Pour the egg/honey/spice mixture into the heated squash and coconut mixture and whisk briskly
  • Do not let it boil!
  • Sprinkle the tablespoon of gelatin in very small increments so that it does not clump up and it gets absorbed right away as you are whisking
  • Keep whisking
  • The whisking part should take about 8 minutes all told to get it thick
  • Place the custard in a bowl and let cool on the counter
  • When cool, cover with wax paper resting on the custard (to prevent a skin from forming) and refrigerate for at least 4 hours to set
  • It can be used like this – it will be quite solid – or beat up with electric beaters for a few minutes to get to a creamy consistency
  • Use within 3 days

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 small servings

Tip: Double or triple the recipe for larger portions or more people

Other recipes that use kabocha squash:

Shared at: Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wedensday, Gluten Free Wednesday

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Leave a Comment

  • swathi December 1, 2014, 6:25 pm

    Delicious, thanks for sharing with Hearth and soul blog hop. pinning.

    Reply