Coconut Pumpkin Custard

Recipe from A Taste of Thai

INGREDIENTS
1-13.5 oz can Coconut Milk
1 cup canned pure pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon coconut extract
1/4 teaspoon nutmeg Cinnamon sugar (for garnish)

DIRECTIONS
1. Preheat oven to 350°F.
2. With a mixer or whisk, beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill each custard cup with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar.
3. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.
4. Carefully place baking dish in oven and bake for 40 minutes, or until a knife inserted near the center of the custard comes out clean.
5. For an extra fancy presentation sprinkle each 'cold' custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden. Watch the heating process carefully, as the sugars can turn from golden to burnt very quickly.

YIELD
6 - 2/3 cup servings

TIME
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes