Ingredients

  • 900 grams pumpkin
  • 225 milliliters coconut milk
  • 60 milliliters milk
  • 3 star anise
  • 3 cardomom pods
  • ½ stick cinnamon
  • 5 large eggs
  • pinch salt
  • 225 grams sugar
  • 1 teaspoon rosewater

Directions

1. Infuse coconut milk, milk and seasoning for 1 hour. Remove lid and scoop out the seeds and fibres. Add beaten egg to milk infusion. Strain. Add sugar and rosewater. Pour into pumpkin. Replace lid and bake at 300*F/150*C/GM 2 for 1 1/2 hours until just set. Chill.
2. A coconut oil crust forms on the top of the custard. With 4 eggs, the custard never would set. Try adding 5.

Notes
Serving Ideas:Original serves 6.


Categories
Puddings
Keywords
Puddings
MacGourmet downloadCoconut custard in Pumpkin. To import, drag image to your MacGourmet recipe box.