Coconut Pumpkin Custard
Coconut Pumpkin Custard
October brings the anticipation of carved pumpkins for Halloween and the promise of pumpkin pie at Thanksgiving. Over the years I have learned to use pumpkin as an ingredient for things other than pies, like muffins or this wonderful custard. Pumpkin has lots of good fiber and is full of beta- carotene. Here is a lovely dessert, dairy free and pumpkin rich - and you don't have to wait until Thanksgiving!
- 13 ½ -ounce can coconut milk (Thai Kitchens makes the best)
- 1 cup canned packed pumpkin (not pie mix)
- 2/3 cup honey
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon coconut extract
- ¼ teaspoon ground nutmeg
Directions: Preheat oven to 350
With whisk or a mixer, beat coconut milk, pumpkin, honey, eggs, salt, extract and nutmeg until well mixed. Fill six 1-cup ovenproof custard cups with 2/3 cup of pumpkin mixture.
Make a water bath by filling a 9 by 130-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 35 to 40 minutes, or until a knife inserted near the center of the custard comes out clean.
Makes six 2/3 cup servings. Serve warm or refrigerate and serve cold.
A portion of Sound Formulas proceeds are donated to Remote Area Medical, USA, a non-profit organization which provides free health care to under-served and disadvantaged populations in America.
