- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2010
Ingredients
Custard:
Method
In heavy-bottomed saucepan, melt sugar with 1/3 cup (75 mL) cold water over medium heat, swirling pan but not stirring, until most of the sugar is golden brown. Bring to boil and boil until deep amber, about 7 minutes.Pour caramel into eight 6-oz (175 mL) custard cups or ramekins, swirling cups to coat bottoms and sides. Place in large roasting pan lined with kitchen towel.
Custard: In saucepan, cook pumpkin purée over medium-high heat, stirring constantly, until no liquid remains, 3 to 4 minutes. Whisk in coconut milk; heat just until simmering. Remove from heat and set aside.
In large bowl, beat together sugar, eggs, egg yolks, ginger, cardamom, nutmeg and salt; gradually stir in pumpkin mixture. Strain through fine sieve. Pour into caramel-lined cups. Pour enough boiling water into roasting pan to come halfway up sides of cups.
Bake in 325°F (160°C) oven until set around edge but still slightly jiggly in centre, 40 to 45 minutes. Remove cups from pan; let stand on rack until room temperature. Run knife around edge of each custard; invert onto plate.
Nutritional facts Per serving: about
- Sodium 48 mg
- Protein 6 g
- Calories 335.0
- Total fat 15 g
- Potassium 219 mg
- Cholesterol 193 mg
- Saturated fat 11 g
- Total carbohydrate 46 g
%RDI
- Iron 19.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 68.0
- Vitamin C 3.0
