- Servings: 8 to 10
|1 cup||Packed Brown Sugar|
|1 tsp||Red Curry or Cinnamon|
|3½ cups||Coconut Milk|
|1 cup||Lightly Packed Fresh Mint Leaves|
|1 Tbsp||Salt, or to taste|
|3 cups||Cooked "sugar Pumpkin" Puree|
|1 Tbsp||Freshly Grated Ginger, optional|
|½ cup||Turbinado Sugar|
Mix together brown sugar, curry, coconut milk, mint and salt. Simmer 10 minutes then let cool. Strain out mint. Beat eggs lightly, then blend with pumpkin and ginger. Stir in coconut milk mixture; pour into 8 to 10 custard cups or into two, 10-inch pie plates or pans. Sprinkle with turbinado sugar and bake at 375 degrees until done, about 30 minutes for custards, and 50 minutes for a pie pan.
This is an Asian-style custard. The "sugar pumpkin" works the best because of it's sweetness. You can cut it into large pieces and boil after removing the seeds. Boil until softened, let cool, and blend.