PREHEAT oven to 350°F. Bring a kettle of water to a simmer.
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, TSTE® Makrut Lime Leaf, the seeds of the TSTE® Vanilla Bean - Madagascar, TSTE® Himalayan Fine Mineral Salt, and TSTE® 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 TSTE® Ginger - Crystallized.
Yield: 4 servings
Total Time: 45 mins
Prep: 15 mins
Cook: 30 mins