Thai Pumpkin Custard | Oregonian Recipes

Ingredients

• 3 large eggs
• 1/2 cup packed brown sugar, preferably dark
• 1/2 cup lite coconut milk
• 5 ounces fat-free evaporated milk
• 2 teaspoons finely minced Kaffir lime leaves (or 1-1/2 teaspoons freshly grated lime zest)
• 1 1/2 tablespoons lime juice
• 2 tablespoons dark rum (optional)
• Seeds from 1 vanilla bean or 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon table salt
• 1 cup pumpkin puree
• Chopped crystallized ginger or toasted coconut, to garnish