Ingredients
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13 1/2 ounces coconut milk
1 cup pumpkin (canned packed )
3/4 cup sugar
4 eggs, large
1/2 teaspoon salt
1/2 teaspoon coconut extract
1/4 teaspoon nutmeg
1/3 cup sugar
1/2 teaspoon cinnamon
Preparation
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Preheat oven to 350\u00b0F.
Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
Lightly sprinkle top with cinnamon sugar.
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. Make sure water comes to level of custard.
Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
Chill custard at least 2 hours or overnight.
Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.
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