Pregnancy Friendly Dark Chocolate Pumpkin Almond Custard
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Learn more →Ingredients
4 servings
- 1 cup unsweetened almond milk
- ½ cup full-fat coconut milk
- 2 oz dark chocolate (70% cacao or higher), finely chopped
- ¾ cup pumpkin purée
- 3 tbsp pure maple syrup
- 2 tbsp unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 16 mg per serving.
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 4 large egg yolksIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp pure vanilla extract
For serving
- 2 tbsp sliced almonds, dry-roasted (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
- 2
Combine the almond milk and coconut milk in a medium saucepan over medium heat until steaming and small bubbles appear at the edges, about 4 minutes — do not boil. Remove from the heat, add the chopped dark chocolate, and whisk until fully melted and smooth.
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