MSPrebiotic® Pumpkin Pie Spiced Custard

by Red River College October 18, 2017

 

Ingredients

• 2 tsp Ground cinnamon
• ½ tsp Ground nutmeg
• ½ tsp Ground ginger
• Pinch Ground cloves
• 1 cup Pumpkin purée
• 3 Tbsp. Cornstarch
• ⅓ cup Sugar
• Pinch Sea Salt
• 1⅔ Almond milk, unsweetened
• ½ tsp Vanilla extract
• 2 Tbsp. MSPrebiotic®
• 2 Tbsp. Vanilla Chantilly Cream (Optional)

Takes 25 min, serves 6 - ½ cup servings.

Instructions

1. Place all dry ingredients in a saucepan and whisk to combine.
2. Add pumpkin purée and whisk again. Slowly pour in milk and stir again until well combined.
3. Place over medium heat and bring to a low simmer and making sure not to boil while whisking often.
4. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until visible ribbon forms when spooning it across the top of the mixture.
5. The mixture should be thick and jiggles when you shake it, once this happens switch to a rubber spatula for stirring to ensure that the custard is not sticking to the bottom and the sides of the pan.
6. Remove from heat and add vanilla and whisk. Let set for 5-10 minutes.
7. Make sure that the temperature of the mixture is below 60°C. Once cool enough, add in MSPrebiotic and whisk to combine well.
8. Transfer to a glass bowl or individual cups and cover with plastic wrap, making sure the wrap touches the custard to prevent a film to form on the surface.
9. Refrigerate for several hours or until completely chilled and set.
10. Serve individual cups.

TIP: MSPrebiotic® Vanilla Chantilly Cream can be used as a topping with this recipe.
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