Alta Mantsch ~ I was contacted by Wild Veggie to see if I would be interested in trying out their product and sharing it with you. While I don’t try out a lot of products (either they’re not gluten AND dairy-free, or they’re so full of ”junk” that I don’t want to eat), this was one I could definitely get to know. The ingredient list is quite short – basically just veggies, spices, and (gluten-free) food starch. They are vegetable purees, perfect for soups, sauces, or in this case – custard.
Carrot custard? Why not? We make custards out of everything else. This was very easy to prepare – just whisk together the ingredients, pour into greased ramekins, and bake. Then enjoy, drizzled with maple syrup, a few pecans, and if you’re feeling adventurous, a few flakes of coarse sea salt. The flavor is actually reminiscent of Thanksgiving – it’s similar to pumpkin pie – but why reserve those flavors just for a certain time of year? I could enjoy this throughout the colder months. It’s creamy and delicious.
I also tried a bit of the Broccoli Wild Veggie in mashed potatoes. My husband and I both enjoyed it. I have yet to try the red pepper, but I’m imagining some sort of delicious red pepper sauce to accompany a nice piece of fish – halibut, perhaps? It definitely will not go unused! A big thanks to Wild Veggie for sharing their products, so that I could share this delicious custard recipe with you …
Wild Veggie Maple Carrot Custard
- 1 c Wild Veggie Carrot
- 3 eggs, lightly beaten
- 1/2 c maple syrup
- 1 t ground ginger
- 1/4 t ground allspice
- 1/2 t cinnamon
- 1/4 t kosher salt
- 3 T tapioca starch
- 1-1/2 c full-fat coconut milk
Preheat oven to 450 degrees. Whisk together ingredients. Spray 4 ramekins with gluten-free nonstick spray. Pour mixture evenly into ramekins. Place on a baking sheet and place in oven. Bake for 10 minutes. Reduce oven temperature to 325 degrees and bake for 25 minutes longer, or until a knife inserted in the center comes out clean. Remove from oven and allow to cool for 5 minutes. Serve warm, with maple syrup drizzled over, topped with a few pecans and a few flakes of coarse salt, if desired.
Alta blogs wonderfully nutritious, gluten-free recipes at Tasty Eats At Home. She is a recipe writer, amateur food photographer, and self-proclaimed, self-taught, home-chef-in-training living in Dallas, Texas.