1 cup canned pumpkin
2 slightly beaten eggs
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
In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
Stir in coconut milk and pour into a 9-inch quiche dish or a 9-inch deep pie dish.
Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and chill for at least 2 hours or up to 24 hours.
Before Serving, let custard stand at room temperature for 20 minutes.
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.
Do not stir!
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.
Quickly drizzle caramelized sugar over the custard.
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.
Pumpkin Cinnamon Custard
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Pumpkin Cinnamon Custard
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