This creamy custard is combined with a just a hint of nutmeg to complement the coconut and pumpkin flavours. It mixes in minutes and can be baking while you're eating dinner. It's a warm and comforting ending to a meal.
Yield:
6 - 2/3 cup servings
Time:
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes
Ingredients
1 can Coconut Milk
1 cup canned packed pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp coconut extract
1/4 tsp nutmeg
Cinnamon sugar (for garnish)
Equipment:
6 - 1 cup oven proof custard cups
Cooking Instructions
1 Preheat oven to 350F.
2 With a mixer or whisk, beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill each custard cup with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar.
3 Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.
4 Carefully place baking dish in oven and bake for 35 - 40 minutes, or until a knife inserted near the centre of the custard comes out clean.
Note: For an extra fancy presentation sprinkle each 'cold' custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden. Watch the heating process carefully, as the sugars can turn from golden to burned very quickly.
