Thai Pumpkin Custard

Makes: 6 servings Start to finish: 7 hours 30 minutes (20 minutes active) 3 large eggs 1/2 cup (125 mL) packed brown sugar, preferably dark 1/2 cup (125 mL) lite coconut milk 5 oz (142 g) fat-free evaporated milk 2 tsp (10 mL) finely minced kaffir lime leaves (or 1 1/2 tsp/7.5 mL freshly grated lime zest) 1 1/2 tbsp (25 mL) lime juice 2 tbsp (30 mL) dark rum (optional) Seeds from 1 vanilla bean or 1 1/2 tsp (7.5 mL) vanilla extract 1/4 tsp (1 mL) table salt 1 cup (250 mL) pumpkin purée Chopped crystallized ginger or toasted coconut, to garnish

1. Heat the oven to 350 F (175 C). Bring a kettle of water to a simmer.

2. In a large bowl, use an electric mixer to beat the eggs. Add the brown sugar and beat just until any lumps have dissolved. Add the coconut milk, condensed milk, lime leaves, lime juice, rum, if using, vanilla seeds or extract, salt and pumpkin purée. Beat just until smooth.

3. Divide the mixture between six 1-cup (250-mL) ramekins.

4. Set the ramekins into a rectangular baking pan (such as a lasagna pan), pour enough simmering water into the baking pan to come half way up the sides of the ramekins.

5. Carefully transfer the baking pan to the oven’s middle shelf and bake until a knife inserted at the centre comes out clean, about 30 minutes. Remove the ramekins from the water bath and cool on a wire rack.

6. Cover with plastic wrap and refrigerate until well chilled, about 6 hours.

7. Serve each portion topped with some of the crystallized ginger or coconut.