Pumpkin Custard

8 standard portions

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Ingredients

• 1¼ cup full-fat coconut milk
• 4 large eggs
• ½ cup maple syrup
• ¾ cup canned pumpkin purée I use Libby’s
• 1½ teaspoons pumpkin spice blend
• ½ teaspoon vanilla extract
• ¼ teaspoon Diamond Crystal brand kosher salt
• whipped coconut cream optional topping
• ½ cup toasted coconut flakes optional topping

Method

1. Heat the oven to 325°F with the rack in the middle and boil a full kettle of water.
2. While the oven is heating, grab two 9" x 13” glass baking dishes and lay a small towel on the bottom of each baking dish (the towel will keep the ramekins from slipping around). Divide eight 6-ounce ramekins into the two casserole dishes.
3. Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.
4. Crack the eggs into a large bowl, add the maple syrup, and whisk well.
5. In a slow and constant stream, add the warmed coconut milk to the egg and syrup mixture, a little bit at a time, and mix vigorously. Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!
6. Add the pumpkin puree, pumpkin spice blend, vanilla, and salt to the egg mixture and whisk until evenly combined.
7. Evenly divide the pumpkin mixture into the ramekins in the casserole dishes before carefully move the two casserole dishes to the hot oven.
8. Pour boiling water into the baking dishes until it reaches halfway up the ramekins and shut the oven door.
9. Bake custard cups 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.
10. Cool the custards on a wire rack until they’re room temperature. If desired, top the pumpkin custards with whipped coconut cream and toasted coconut flakes!