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.) |