Ack! It’s been another month! Forgive me 🙂
So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.
- 4 Eggs
- 1 1/2 Cup Full Fat Coconut Milk
- 1 Can Sweet Potato Puree
- Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!
Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with!
Shown here with ground bison, shallot, spinach, and mushroom saute….mmmm
Every winter, I swear, I drive the boyfriend squash crazy. It’s hard to resist good ingredients, and I don’t get tired of using something over and over again for a while if I like it….he gets sick of “squash fest”. Acorn squash are wonderful not only as a nutritious carbohydrate, but they make great edible serving vessels too! In the past I’ve filled them with gooey cheesy quiche, but I’ll have to modify that for next time. You can have fun with it. Feel free to fill them with:
- Stir Fry
But of course you don’t have to limit yourself to only those things! If you make a quiche, cut the raw squash in half. cut a sliver of skin off on the bottom so it doesn’t roll around. brush with olive oil and ginger and then fill with the quiche ingredients and cook the quiche in the squash. Otherwise you can roast the squash separately and just use it like a bowl.