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Maple pumpkin coconut milk custard

May 29, 2013

Wow, have I been going to town on custard desserts. Been experimenting a lot with ice cream custard bases, and now finally using a base to bake instead of
Pumpkin custard

I realize it is not fall yet, but it certainly feels like it with the yo-yo’ing of the weather in Northern California! Hence this maple pumpkin custard.

This is basically my coconut milk custard recipe, except I replaced 1 cup of coconut milk with 1 cup pumpkin puree, and I added a little more maple syrup than there was honey in the last recipe, only because the pumpkin tends to dilute the sweetness and there is less fat in the overall recipe that would otherwise carry the flavor further.

1 cup coconut milk
1 cup pumpkin puree
4 egg yolks
4 Tbsp maple syrup
1 tsp vanilla extract
dash of cinnamon/nutmeg

(1) Preheat the oven to 350 degrees.
(2) Heat the coconut milk and pumpkin on low on the stovetop. Increase to enough heat for an almost-simmering liquid.
(3) Whisk egg yolks, maple syrup, and vanilla in a bowl.
(4) When the coconut milk mixture is finished heating, slowly add to the egg yolk mixture, whisking continuously until all the liquid is added.
(5) Add 4 6-oz ramekins to a baking dish. Add the coconut milk mixture into the ramekins. Dust with cinnamon.
(6) Surround the ramekins with hot tap water, up to the level of where the coconut milk is in the ramekins.
(7) Stick the baking dish into the oven and bake for 1 hour, until the top layer is light brown from being caramelized.
(8) Take out of the oven to cool for another hour. Alternatively, put in refrigerator and serve when ready.


Dai Dai


From → Recipes

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