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Pumpkin Custard

Andre Prost Coconut Milk and canned pumpkin make a creamy, seasonal dessert.
TIME
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes
YIELD
6 - 2/3 cup servings
INGREDIENTS
1-13.5 oz can Andre Prost Coconut Milk
1 cup canned pure pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Cinnamon sugar (for garnish)
DIRECTIONS
Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
Make a water bath by filling a 9 x 13 inch baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.
Step 4
Carefully place baking dish in oven and bake for 40 minutes, or until a knife inserted near the center of the custard comes out clean.
Step 5
For an extra fancy presentation sprinkle each 'cold' 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.
TOOLS & EQUIPMENT
6 - 1 cup oven proof custard cup

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