Pumpkin Custard
- Yield 8 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 1 hour 55 minutes
Pumpkin Custard sits in the Desserts section of Regbie. The card serves 8 servings. Plan on 1 hour 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1¼ cup full-fat coconut milk
- 4 large eggs
- ½ cup maple syrup
- ¾ cup canned pumpkin purée, the cook use Libby’s
- 1½ teaspoons pumpkin spice blend
- ½ teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal brand kosher salt
- Whipped coconut cream, skippable topping
- ½ cup toasted coconut flakes, skippable topping
Method
Warm the oven to 325°F with the rack in the middle and boil a full kettle of water.
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.
Warm the coconut milk in a small saucepan over a low burner until it’s steaming but not boiling.
Crack the eggs into a large bowl, add the maple syrup, and whisk well.
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!
Tip in the pumpkin puree, pumpkin spice blend, vanilla, and salt to the egg mixture and whisk until evenly combined.
Evenly divide the pumpkin mixture into the ramekins in the casserole dishes before carefully move the two casserole dishes to the hot oven.
Tip boiling water into the baking dishes until it reaches halfway up the ramekins and shut the oven door.
Roast 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.
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!
Kitchen notes
- These custards can be made ahead because they taste great chilled.
- Refrigerate the ramekins for up to four days and top with whipped coconut cream and toasted coconut right before you devour them.
