Print Recipe
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
Directions
- Preheat oven to 350°F.
- 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" x 13" 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 40 minutes, or until a knife inserted near the center of the custard comes out clean.
- 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.
- Preheat oven to 350°F.
- 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 x 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 40 minutes, or until a knife inserted near the center of the custard comes out clean.
- 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.
