Thanksgiving Recipes from Razzle Dazzle Recipes
Coconut Pumpkin Custard Recipe

Coconut Pumpkin Custard

13 1/2-ounce can coconut milk

1 cup canned packed pumpkin (not pie mix)

3/4 cup sugar

4 large eggs

1/2 teaspoon salt

1/2 teaspoon coconut extract

1/4 teaspoon ground nutmeg

Cinnamon sugar (for garnish)

Equipment: Six 1-cup ovenproof custard cups

Preheat oven to 350 degrees.

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.

Make a water bath by filling a 9-by-13-inch baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.

Carefully place baking dish in oven and bake for 35 to 40 minutes, or until a knife inserted near the center of the custard comes out clean.

Makes six 2/3-cup servings.

Note: For an extra-fancy presentation, refrigerate custards until cold. Sprinkle each 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. Tip: You can find a small, inexpensive torch at your local hardware store.)

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