Coconut Milk Pumpkin Custard Recipe Recipes Recipe For Chicken
PUMPKIN COCONUT CUSTARD
Steps:
- Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
- Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.
Nutrition Facts : Calories 235 calorie, Fat 11 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 5 grams, Sugar 28 grams
COCONUT PUMPKIN CUSTARD
Make and share this Coconut Pumpkin Custard recipe from Food.com.
Provided by Busters friend
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
- Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
- 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. Make sure water comes to level of custard.
- Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
- Chill custard at least 2 hours or overnight.
- Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.
Nutrition Facts : Calories 323.4, Fat 15.2, SaturatedFat 11.5, Cholesterol 141, Sodium 274, Carbohydrate 43.4, Fiber 1.7, Sugar 40.7, Protein 6.2
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