#Comfort Cooking

Coconut Pumpkin Custard

October 10, 2019

Last night was the first meeting of my new women's bible study group.  Our gracious host provided this divine pumpkin custard dessert.  Oh, my!
Image result for coconut pumpkin custard
I ate it during the discussion and didn't want to be goofy and take a picture, so I snagged this image from the web which is not the same recipe.  This has just the right amount of pumpkin flavoring, subtle with the dollop of whipped cream.

Makes six 2/3 cup servings
Equipment:  Six 1-cup ovenproof custard cups

Printable Recipe

13 1/2 oz 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 ground nutmeg
Cinnamon sugar (for garnish)

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 9x13 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.

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!  The sugars can turn from golden to burned very quickly.  You can find a small inexpensive torch at your local hardware store.



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