Pumpkin Pot De Creme Lactose Free

Lactose free pumpkin dessert that is fully of creamy goodness.

Author

Linda Jacobson

Retired and loving my Anova!

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• 15 large egg yolks
• 1 tsp salt
• 2 Tbsp brown sugar
• 1 can sweetened condensed coconut milk
• 2 tsp vanilla powder or extract
• 3/4 cup pumpkin puree
• 1 1/4 cup lactose free whole milk
• 2 tsp pumpkin pie spice
• Coconut or almond milk whipped topping
• Candied pecans for garnish

Directions

1. Whisk together all ingredients in a large bowl.
2. Pour into 4 oz canning jars, filling only to the bottom thread.
3. Place jar lid and ring on each jar, tightening only until slight resistance is felt.
4. Place in sous vide bath that is preheated to 176 degrees and cook for one hour.
5. Remove from water bath and let cool until room temperature, then refrigerate.
6. To serve, top with almond or coconut milk whipped topping and garnish with candied pecans.