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Emergency Kit Cookoff
Pumpkin, Chocolate Custard
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Rate
Heather Bohannan
Created Date:
09/10/2014
Meal:
Dinner
Course:
Dessert
Total Time:
20 min
Prep Time:
2 min
Recipe Ingredients:
2 cups canned pumpkin
8 oz. almond milk
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
2 oz. powdered egg white mix (i.e., powdered whites and water)
1.5 oz. cornstarch
1 oz. granulated sugar
1 oz. butter
1 tsp. vanilla extract
3 oz. dark chocolate chips
Directions:
Place enough chocolate chips to cover the bottom of a shallow ramekin or gratin dish.
In a small sauce pan, dissolve sugar (2 oz) and almond milk over medium heat. Bring to a boil.
Whip up egg whites with appropriate amount of water (amount based on brand). Whisk to a foam.
Mix together cornstarch and sugar (1 oz.) together and add to the egg whites.
Temper the egg white/cornstarch mixture with boiling milk and bring back to a boil. Reduce heat, add pumpkin and stir until incorporated.
Remove from heat and add vanilla and butter until melted. Immediately poor over chocolate chips, sprinkle sugar on top and torch to brulee.