Creamy Pumpkin Custard Recipe
Ingredients
| Cooked brown rice | 1/4 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Eggs | 2 Small | |
| Soy milk | 1 1/4 Cup (16 tbs) | |
| Soy flour | 1 Tablespoon | |
| Ginger, cinnamon, cloves - 1/8 teaspoon each | ||
| Sea salt | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
Directions
GETTING READY
1) Preheat oven hot to 450 F.
MAKING
2) In a blender add raisins, rice, soy milk, eggs, honey, molasses, pumpkin, spices, sea salt, and soy flour.
3) Whiz the blender until all ingredients are combined.
4) In a Pyrex pie pan add oil and pour the mixture into it.
5) Partly fill a larger pan with water and keep this pan over it.
6) Bake for 15 minutes.
7) Decrease heat to 350 F and bake for 45 minutes.
SERVING
8) Serve warm.
1) Preheat oven hot to 450 F.
MAKING
2) In a blender add raisins, rice, soy milk, eggs, honey, molasses, pumpkin, spices, sea salt, and soy flour.
3) Whiz the blender until all ingredients are combined.
4) In a Pyrex pie pan add oil and pour the mixture into it.
5) Partly fill a larger pan with water and keep this pan over it.
6) Bake for 15 minutes.
7) Decrease heat to 350 F and bake for 45 minutes.
SERVING
8) Serve warm.
Chef
