Best Coconut Pumpkin Custard Recipes

COCONUT PUMPKIN CUSTARD

Steps:

• Preheat oven to 350°F.
• Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
• Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
• Lightly sprinkle top with cinnamon sugar.
• Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.
• Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
• Chill custard at least 2 hours or overnight.
• Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.

STEAMED PUMPKIN AND COCONUT CUSTARD (SANGKAYA FAK TONG)

Steps:

• Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
• In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
• Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
• When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
• When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
• You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
• You can refrigerate any leftovers for later.

PUMPKIN COCONUT CUSTARD

Steps:

• Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt to combine. Divide the mixture among six 6-ounce Pyrex cups and place in a 9-by-13-inch baking pan; carefully pour in the boiling water. Place the custard cups in the water bath and bake, uncovered, until just set, about 40 minutes. Remove from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.

PUMPKIN COCONUT CUSTARD

Steps:

• Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
• Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.