Coconut Pumpkin Custard

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1 14-oz. can cocnut milk

1 cup canned packed pumpkin(not pie mix)

� cup sugar

4 large eggs

� tsp. salt

� tsp. coconut extract

� tsp. ground nutmeg

Cinnamon sugar(for garnish)

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Preheat oven to 350*F.

With a mixer or whisk, beat coconut milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill six 1 cup ovenproof custard cups with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar.

Make a water bath by filling a 9-by-12-in. baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Carefully place baking dish in oven and bake 35 to 40 mins, or until a knife inserted near centre of the custard comes out clean.

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