At last! The dessert! By now I think there had been enough wine served to make us forget to take a picture of this! Take my word for it, this is so easy - so incredibly good! This will be the "go to" dessert around here for a long time!
Coconut Pumpkin "custard" Brulee
Yield:
6 - 2/3 cup servings
Time:
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes
Ingredients:
1 can Coconut Milk
1 cup canned packed pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp coconut extract
1/4 tsp nutmeg
Cinnamon sugar (for garnish)
Equipment:
6 - 1 cup oven proof custard cups
Directions: (Click on any image to enlarge.)
1 Preheat oven to 350F.
2 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.
3 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.
4 Carefully place baking dish in oven and bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
Note: 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. We didn't do the cinnamon - just plain sugar. I'll try the cinnamon/sugar on the ones I have left tonight.
![[Image: IMG_5573.jpg]](http://i177.photobucket.com/albums/w229/cookafloat/IMG_5573.jpg)
Jean and Roy getting ready to eat!
Coconut Pumpkin "custard" Brulee
Yield:
6 - 2/3 cup servings
Time:
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes
Ingredients:
1 can Coconut Milk
1 cup canned packed pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp coconut extract
1/4 tsp nutmeg
Cinnamon sugar (for garnish)
Equipment:
6 - 1 cup oven proof custard cups
Directions: (Click on any image to enlarge.)
1 Preheat oven to 350F.
2 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.
3 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.
4 Carefully place baking dish in oven and bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
Note: 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. We didn't do the cinnamon - just plain sugar. I'll try the cinnamon/sugar on the ones I have left tonight.
![[Image: IMG_5573.jpg]](http://i177.photobucket.com/albums/w229/cookafloat/IMG_5573.jpg)
Jean and Roy getting ready to eat!
You only live once . . . but if you do it right once should be enough!
