Pumpkin Coconut Custard

Pumpkin Coconut Custard
1 1/3 cup coconut milk (15 oz. can)
1 cup pumpkin puree
3/4 cup maple syrup
3 large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
dash of salt
6 small ramekins or custard cups
Directions: Preheat oven to 325’.  Place a kettle of water on the stove and heat it for the water bath.  ready a 9”x13” cooking pan with six ramekins. In a medium saucepan, heat the coconut milk on low heat until warm and solids have melted, remove from heat, whisk the syrup, eggs and vanilla in a large bowl until smooth, slowly blend in the coconut milk a little at a time so the eggs don’t cook.  In a seperate bowl, whisk the pumpkin puree, cinnamon, nutmeg and salt.  add both mixtures together and blend well.  pour into the ramekins and then place on oven rack.  pour hot water from the kettle into the pan, making sure not to get any into the custard.  Bake for 45-50 minutes until custard is just set but still a little jiggly in the center, Let cool on a wire rack for 45 minutes, then chill  in the fridge for one hour.

November 28, 2013Permalink Leave a comment

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