Since I recently posted a Quick Paleo Macaroon recipe, I thought I'd post something that would help use those two leftover egg yolks.
Paleo Baked Pumpkin Custard
2 Egg Yolks
1 Egg, whole
6oz Coconut Milk, canned
1 TBSP Raw Honey
1/2 tsp Pumpkin Spice
1/4 cup Pumpkin Puree
Preheat oven to 350F.
In a bowl, whisk the coconut milk and honey together. Once well mixed, add in the egg yolks, whole egg, spice, and pumpkin. It should be smooth.
Pour mixture into two 6-8oz ceramic ramekins and place these in a pie dish. Add water to the pie dish so it fills half way up the side of the ramekins. This helps the custard to bake evenly. Cover top of pie dish with foil.
Bake for 20-30 minutes. You can serve hot or cold.