I have made these several times and I have made several modifications each time: more eggs, more spices, bigger molds. Don’t be afraid to play around with this recipe and modify it to your liking. I personally love spices, so I ended up doubling up on a few of them. Using 4 eggs will make this creamy but I have also used 5 or 6 and made it much firmer. If you are using a bigger mold you just have to bake them for longer.
1 cup of canned or homemade pumpkin puree
1 cup of canned or homemade coconut milk
4-5 eggs, depending on the consistency you want. I used 4 eggs, but 5 would just make it firmer
1 tsp of arrowroot powder ( use two teaspoons if you are using homemade coconut milk)
1 tsp of vanilla extract
1 -2 tsp of ground cinnamon
1 tsp of pumpkin spice
¼ to ½ tsp of ground cloves
Raw honey to taste. I used 4 tbsp
Toasted Coconut Flakes (for garnishing)
- Preheat oven to 325 F
- In a large pot boil about a quart of water
- Mix all of the ingredients in a blender (except the coconut flakes) and check the sweetness of the mixture, add honey if necessary, keep in mind that once the custard is finished it will be a little bit less sweet.
- Pour the mixture inside 4-5 ramekins filling them half way
- Place the ramekins inside a baking dish that is at least 2 inches deep
- Pour boiling water inside the baking dish and fill it half way being careful not to get any water inside the ramekins
- Bake for about 40 minutes or until a knife inserted in the middle of the custard comes out dry.
- Take the custards out and let them cool off, you can either set them on the counter or refrigerate them.
- When they are ready to be eaten, sprinkle them with toasted coconut flakes. To toast the coconut flakes spread the flakes in a cookie sheet forming a single layer and bake at 375 for about 3-5 minutes or until golden brown and crispy.