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Pumpkin-Coconut Custard with Sesame Brittle


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  • brittle:
  • 3/4 cup coconut milk
  • 3/4 cup whipping cream (35%)
  • 3/4 cup pumpkin puree
  • 1/2 cup brown sugar
  • 3 whole eggs
  • 2 egg yolks
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 tsp. orange zest
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 2 tbsp. sesame seeds


Servings 8
Preparation time 25mins
Cooking time 100mins


Step 1

Preheat oven to 350 F. In a saucepan, whisk coconut milk with cream, pupkin and sugar. Set over med-high heat and bring to a simmer, about 3 mins., whisking occasionally.

Whisk eggs with yolks, vanilla and salt in a large bowl. Slowly whisk hot milk mixture into eggs, being careful not to scramble the eggs. Stir in zest. Pour through a sieve for a smoother texture.

Boil a kettle of water. Place 8 ramekins in a deep baking dish. Divide pumpkin mixture evenly among ramekins. Bake until a knife inserted in custard comes out clean, 35 to 40 mins. Lift ramekins from water immediately, using a tea towel. Cool on a rack. Refrigerate until chilled, at least 1 hour.

Cut 2 large pieces of parchment paper for the brittle and spray with oil. Place 1 piece parchment, oil-side up on a large cutting board. Set a rolling pin next to it. Stir sugar with 1/4 cup water and salt in a large saucepan. Set over medium heat. Stir until sugar dissolves, about 3 mins. Increase heat to high. Bring to a boil without stirring until mixture turns light amber, 5 to 6 mins. Remove from heat and stir in seeds. Pour onto parchment. Immediately cover with the other piece of parchment, oil-side down. Using rolling pin, quickly roll out mixture as thin as you can before sugar begins to harden. Cool completely, about 5 mins. Peel off parchment, Break brittle into shards. Serve with custard.


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