Pumpkin Coconut Custards
|Eggs||2 , slightly beaten|
|Skim milk||1 Cup (16 tbs)|
|Pumpkin||3⁄4 Cup (12 tbs) (canned)|
|Honey||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Coconut||1⁄4 Cup (4 tbs), flaked (toasted)|
1. Preheat oven to 325Â° F.
2. In medium bowl, beat together eggs and skim milk; add pumpkin, stirring to blend well. Stir in honey, vanilla extract, ginger and nutmeg.
3. Divide mixture among four 10-ounce custard cups or individual souffle dishes. Set in large shallow roasting pan. Pour boiling water into pan to depth of 3/4 inch.
4. Bake for 45 minutes or until knife inserted in center of custard comes out clean. Remove custards from pan.