Coconut Pumpkin Custard

• 13 1/2 ounces coconut milk
• 1 cup pumpkin (canned packed )
• 3/4 cup sugar
• 4 eggs, large
• 1/2 teaspoon salt
• 1/2 teaspoon coconut extract
• 1/4 teaspoon nutmeg
• 1/3 cup sugar
• 1/2 teaspoon cinnamon

1. Preheat oven to 350u0b0F.
2. Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
3. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
4. Lightly sprinkle top with cinnamon sugar.
5. 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. Make sure water comes to level of custard.
6. Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
7. Chill custard at least 2 hours or overnight.
8. Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.

coconut milk, pumpkin, sugar, eggs, salt, coconut extract, nutmeg, sugar, cinnamon

Taken from www.food.com/recipe/coconut-pumpkin-custard-300714 (may not work)