Pumpkin-Cinnamon Custard

[Dee]

1 cup canned pumpkin
1/2 cup Egg Beaters egg substitute or 2 slightly beaten eggs or egg replacer
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/2 cups coconut milk
1/4 cup granulated sugar
Directions
1 .In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
2. Stir in coconut milk and pour into a 9-inch quiche dish or a 9-inch deep pie dish.
3. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack.
5. Cover and chill for at least 2 hours or up to 24 hours.
6. BEFORE SERVING: let custard stand at room temperature for 20 minutes.
7. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
8. Do not stir!.
9.Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
10.Quickly drizzle caramelized sugar over the custard.
11. Or if you have a kitchen torch you can sprinkle the top of the cooled custard with the sugar and use the torch to caramelize the sugar to a golden brown.
12. Serve immediately.

[crranch]

Thanks kitchen hero....will make some for Rick tonight...sounds yummy

Hugs,
C