Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the In Search of the Lost Taste cookbook. Ingredients:
3 cups cooked mashed pumpkin |
1/4 cup margarine |
1 cup soy cream cheese |
2 tablespoons lemon juice |
2 cups sugar |
1/8 teaspoon salt |
1/3 cup flour |
1 tablespoon cornstarch |
1 tablespoon vanilla extract |
1 cup chopped toasted salted nuts |
1/2 cup frangelico |
1 cup chocolate |
nutmeg |
1 1/2 cups vanilla or 1 1/2 cups hazelnut soymilk |
Directions:
1. Blend pumpkin, margarine, half of the vegan cream cheese, 1 cup soy milk, nutmeg, salt, half of the vanilla, flour, cornstarch, 1 1/2 cup sugar, half of the Frangelico, and if you want a little cinnamon, go for it.
2. Bake in a lightly-greased casserole dish at 375 degrees for 40-50 minutes.
3. Cool, chill and allow to set.
4. Blend/Whip the rest of the Frangelico, sugar, vegan cream cheese, lemon juice and chill that or even freeze it briefly (still needs to be soft though).
5. Melt chocolate in 1/2 cup soy milk with the rest of the vanilla and a little nutmeg.
6. Cool and serve with the rest -add more liquid if it firms up too much.
7. Put some nuts on top of each serving.
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