Thai Pumpkin Custard | Oregonian Recipes

Name: 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

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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