I *love* having items in my fridge that are ready to be put into lunch sacks! LOVE. This coming school year I’ll not only be packing a lunch for my high schooler, but my husband asked me to start packing his lunches again, too. (We are selling our Paleo cafe to have more time to focus on our upcoming adoption; so we he won’t be eating at our shop everyday, as he has in the past.)
I can do this. All homemade. No factory-made food. Whether I’m packing at 9 p.m. or 6 a.m. I am going to be Batch-Lunch-Cooker!
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It’s a benevolent food: as delicious as ice cream, complete comfort food, but it also hides so much nourishment. My recipe contains lots of pumpkin (you can even use leftover winter squash), egg yolks, gelatin and collagen peptides… with not too much sweetener. It’s high in good fats and good cholesterol, plus it contains protein, carbs and gut-healing properties.
In a Jar
It will make you happy to line up your mason jars and fill each one, then to screw on the lids and place them in the fridge to “set up”, ready for when you need them. So handy. Like yogurts from the store, but more sustainable, because these containers get washed and reused.
(Or… serve this custard as a dessert in pretty glasses. Add a bit more maple syrup or honey if you serve them for dessert (1/2 cup total). And top with whipped cream or meringue.)
Hurrah to Pumpkin
Yes, it’s almost fall and here’s that well-loved veggie, almost the most popular flavor among Americans, after vanilla. You can used canned, organic pumpkin (BPA-free liner) or use leftover baked winter squash, pureed. Either way this autumnal goodness is high in fiber, Vitamin A, beta-carotene, potassium and Vitamin C.
These custards taste like healthy real food; yet it’s also hard to eat just one: they’re a treat.
In most of the photos I’ve topped the pumpkin with my favorite meringue. It uses the egg whites leftover from the egg yolks that go into the custard. Meringue is very easy and fast to make, super fun for kids, can be piped on quickly and beautifully, keeps well in the fridge, and (deep breath) this version is pretty high in protein yet low in sweetener. SO, if you’re so inclined to top your custard with a pretty garnish, I recommend it. Whipped cream or whipped coconut cream would also be lovely.
Texture, take note
Warm/hot custard is quite pourable, like yogurt that’s not super thick. If you wish to use custard like the British do, this custard can be served warm, poured over steamed pudding cake or any cake… hopefully with a cup of tea, wing back chairs and a cozy fire nearby.
Once you refrigerate the custard it will firm up a bit more.
I hope you get the pleasure of eating the custard both ways! …and the convenience of pouring the autumnal goo into jars and placing them in the fridge, for when you need a real food treat you can grab.