Thai Pumpkin Custard
All the pumpkin goodness, without the hassle of the crust-this smooth and creamy custard contains spiced fall flavors with a delicious hint of citrus! The perfect size for a snack or a quick dinner party dessert, Thai Pumpkin Custard takes minimal preparation time and can be stored in the fridge and kept for several days.
3 large eggs
1/2 cup packed brown sugar
1/2 cup coconut milk
5 oz. evaporated milk
1 1/2 Tbsp. lime juice
2 Tbsp. dark rum (optional)
1 cup pumpkin puree
1/2 tsp. ground Makrut or Kaffir lime leaf (about 10-12 leaves)
1 Vanilla Bean
¼ tsp Himalayan Fine Mineral Salt
2 tsp Pumpkin Powder
Ginger - Crystallized (optional garnish)
BEAT eggs with an electric mixer in a large bowl.
ADD brown sugar and beat just until mixed. Add coconut milk, evaporated milk, lime juice, dark rum (optional), pumpkin puree, Makrut or Kaffir lime leaf, the seeds of the Vanilla Bean, Himalayan Fine Mineral Salt, and Pumpkin Powder. Beat until smooth.
DIVIDE mixture evenly between four 1-cup ramekins
SET ramekins in an 8 1/2"x11" baking pan. Fill the pan with the simmering water until the water level is half of the height of the ramekins.
CAREFULLY place the pan into the oven and bake about 30 mins. (or until custard is set and a table knife inserted into the center comes out clean).
REMOVE custards from water bath.
SERVE warm or allow to cool and then cover with plastic wrap and refrigerate until well chilled. Served topped with minced Ginger - Crystallized.
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