Paleo Pumpkin, Coconut & Maple Custard Cups

By JenHall

haven't tried this yet

Ingredients

• 1-1/4 cup coconut milk (I used Aroy-D)
• 4 large eggs
• 1/2 cup grade B maple syrup
• 3/4 cup canned pumpkin puree (I used Libby’s)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Kosher salt
• 1/2 cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)

Details

Servings 10

Preparation

Step 1

…preheated the oven to 325 F and boiled a full kettle of water. I grabbed two 9” x 13” glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).

I heated the coconut milk in a small saucepan over low heat until it was steaming but not boiling.

Next, I cracked the eggs into a large bowl, added the maple syrup…

…and whisked well.

I slowly added the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mixed vigorously.

(Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).

Then, I put in the pumpkin, spices, vanilla, and salt…

…and stirred until well-blended.

The ramekins were divided into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and I ladled in the mixture.

I poured the boiling water into the baking dishes until it reached halfway up the ramekins and carefully transferred them to the oven.

I baked the custard cups for about 30 minutes. The custards were ready when a knife inserted into them came out clean and they were still slightly jiggly in the middle.

I cooled the custards on a wire rack until they were room temperature (about 1 hour)…

…and topped each one with a sprinkle of toasted coconut.

These custards taste great cold, too. Refrigerate the ramekins and top with toasted coconut right before you devour them.

WHIPPED COCONUT CREAM TOPPING: I refrigerated a can of full fat coconut milk (overnight) and whisked in a teaspoon of vanilla. A dollop on top of those perfect pumpkin maple custard cups was THE best dessert.

makes 10 4 oz ramekins