- 4 large eggs
- 2 Cups coconut milk
- 1 Teaspoon vanilla
- 1/3 Cup sugar or splenda
- Pinch of salt
- 1/4 Cup pumpkin puree (fresh or canned)
- 1 Teaspoon cinnamon
- Pinch of freshly grated nutmeg
- Maple syrup, to taste, for garnish
Pre heat the oven to 325 degrees F.
Put all ingredients into blender. Blend until smooth and well mixed. Place 2 to 3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish. Pour custard to the top of each well. Bake in a 325 degree F oven in a water bath. I pour hot water carefully to a much larger pan- be careful not to get any water into custard.Take out of oven and allow to cool. Take a knife and slowly trace round the custard to loosen it from the pan or dish. Chill for several hours. To serve, invert over a plate or a platter. The maple syrup should form a glaze/sauce for the flan.