Pumpkin Custard
Ingredients
- 2-14 oz cans coconut milk
- 2 ½ tsp vanilla extract
- 2 tsp agar
- ¼ cup agave syrup
- 2 tbsp + 2 tsp brown sugar
- 2 tsp pumpkin pie spice
- 1 ½ cups pumpkin puree
- dash of salt
Instructions
- Whisk all ingredients together in a medium-sized pan, and bring to a boil. Reduce heat, simmer 15 minutes. Divide mixture between 8 ramekins. Cool in refrigerator at least 2 hours before serving.
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