Crema de calabaza sin lácteos

Ingredientes

• 1 29-ounce can pumpkin puree
• 1 cup unsweetened dairy-free milk beverage
• 1/4 cup agave nectar*
• 1 cup honey*
• 6 egg yolks
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Pinch salt

Preparación

1. 1

   In a medium saucepan, heat the pumpkin, milk beverage, agave, and honey, stirring frequently, until hot and bubbly.

2. 2

   In a medium bowl, whisk the egg yolks until thick and creamy. Stir about 1/2 cup of the hot pumpkin mixture into the egg yolks.

3. 3

   Stir the egg mixture into the pan of hot pumpkin until smooth.

4. 4

   Season the custard to taste with the spices and salt.

5. 5

   Continue to cook the custard over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.