COCONUT PUMPKIN CUSTARD

Steps:

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