Pregnancy Friendly Ginger-Cardamom Pumpkin Cocoa Custard
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Learn more →Ingredients
4 servings
- 1 cup full-fat coconut milk
- ½ cup pumpkin purée
- 3 tbsp unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 9 mg per serving.
- 3 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- ¾ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- 4 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 large whole egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ tsp pure vanilla extract
For serving
- flaky sea salt, for serving (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 coconut milk, pumpkin purée, cocoa powder, maple syrup, ginger, cardamom, cinnamon, turmeric, and salt in a medium saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture is steaming and just beginning to simmer at the edges, about 4–5 minutes. Remove from heat.
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