Coconut Pumpkin Custard Cups
This is another pumpkin recipe from the new Thirteen Moons cookbook that has quickly become a favourite around here. It’s like pumpkin pie without the crust.
Yield: 10 servings
1¼ cups (310 mL) coconut milk
4 large eggs
½ cup (125 mL) maple syrup
¾ cup (185 mL) canned pumpkin purée
1 teaspoon (5 mL) cinnamon
½ teaspoon (2.5 mL) nutmeg
½ teaspoon (2.5 mL) vanilla
¼ teaspoon (1 mL) salt
½ cup (125 mL) toasted coconut flakes
Preheat the oven to 325°F (160°C). Boil a full kettle of water. Lay a small towel on the bottom of each of 2 (13 × 9-inch / 33 × 23 cm) glass baking dishes. Place 5 (4-inch / 10 cm) ramekins on each of the towels (this will keep the ramekins from slipping around).
Put the coconut milk in a small saucepan and cook over low heat until it is steaming but not boiling.
Crack the eggs into a large bowl, add the maple syrup, and whisk together.
Slowly add the warmed coconut milk to the egg mixture, a little bit at a time, whisking vigorously.
Add the pumpkin, cinnamon, nutmeg, vanilla, and salt and stir until well blended.
Ladle the custard mixture into the 10 prepared ramekins and pour boiling water into the baking dishes until it reaches halfway up the ramekins. Carefully transfer them to the oven.
Bake for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.
Remove from the oven and cool the custards on a wire rack until they are at room temperature, about 1 hour.
Meanwhile, preheat the oven to 300°F (150°C). Spread the coconut flakes in a single layer on a baking sheet and place in the oven. Toast the coconut for 3 to 5 minutes until golden brown.
Sprinkle each serving of custard with the coconut flakes.