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- Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)
Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Pudding Recipes
-
Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from "sickchick" in the Gluten-Free Forum.
Ingredients:
2 large organic eggs
¾ cup light brown sugar
Pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch nutmeg
1 teaspoon rum extract
1 teaspoon vanilla extract
1 can pumpkin puree
1 can evaporated milk (or substitute as your diet requires)
¾ cup gluten-free polenta
1 ½ cup water
Heavy cream
Maple syrup
Directions:
Preheat oven to 425F. Cook off polenta first, then set aside to cool.
Keep lid on pan.
In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.
Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.
I think this should be served warm. With maple whipped cream.
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6 Responses to "Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)"
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