Pumpkin Pot De Creme Lactose Free

Ingredients for 12

• 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

• Step 1

  Whisk together all ingredients in a large bowl.

• Step 2

  Pour into 4 oz canning jars, filling only to the bottom thread.

• Step 3

  Place jar lid and ring on each jar, tightening only until slight resistance is felt.

• Step 4

  Place in sous vide bath that is preheated to 176 degrees and cook for one hour.

• Step 5

  Remove from water bath and let cool until room temperature, then refrigerate.

• Step 6

  To serve, top with almond or coconut milk whipped topping and garnish with candied pecans.

• Step 0

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