TASTE: Spiced Pumpkin Coconut Custard

Pumpkin Time.

It's officially pumpkin season, right? I think I've gone a little pumpkin crazy in the past few days. My kitchen has been an auburn haven of earthy spices, creamy coconut and warm pumpkin puree. I've been whipping up all kinds of fun fall-themed treats and this one is extra special, because it's my first attempt at custard. And it's reeeaaaally yummy. Prepare yourself for fun, creamy clouds of autumnal joy. This recipe was inspired and adapted from this trio of recipes: spiced pumpkin ice cream, vanilla ice cream and coconut milk custard. Now brace yourself, custard requires really following the recipe, but in the end, all that meticulousness is totally worth it!

Spiced Pumpkin Coconut Custard

Ingredients:

- 15 oz. can coconut milk

- 12 oz. can evaporated milk

- 1 level cup canned pumpkin

- 1/2 cup brown sugar

- 3 large egg yolks

- 1/2 teaspoon ground ginger

- 1/8 teaspoon ground nutmeg

- 1/8 teaspoon ground cinnamon

*The egg yolks give the custard that creamy effect. All you "egg-whites-only" gals, don't shy away!

Method:

1. Combine the coconut milk, evaporated milk and pumpkin in a saucepan on low heat. Add in brown sugar, cinnamon, nutmeg and ginger. Bring to a boil, then remove from heat.

2. Set up an ice bath. If you've never done this before, it sounds more complicated than it is. Fill a large bowl (or pan, I used a pyrex baking dish) with ice and water. Place an empty 2-quart bowl in the ice-water bath. Pour hot mixture into the empty 2-quart bowl, let sit for approx. 5 minutes. *The ice bath helps the mixture cool more quickly.

3. In a separate bowl, whisk together 3 egg yolks. You can save the egg whites for an omelet!

4. Slowly add the whisked eggs to the hot mixture, taking time to combine. Whisk the mixture for about 2 minutes.

5. Pour entire mixture back into the saucepan, heat pan over low, constantly whisking for about 2-3 minutes. Bring to a boil.

6. Pour mixture into an 8x8 glass pyrex baking dish. Let the mixture sit for 30 minutes.

7. Put dish in the freezer and let sit for an hour. The edges of the mixture will begin to freeze, so you will want to stir up the mixture. Let it freeze for another hour, then stir the mixture again.

8. Let sit over night and then devour!