I apologize for not including a photo, but the pictures really didn’t do the taste justice. Also, I don’t have any ramekins, so some of the presentation was lost by us eating the custards out of my trusty blue silicone muffin pan. The second batch, was actually just in a cake pan, and I didn’t even waste time taking a picture of that one.
However, these are really delicious and easy to make, with or without ramekins. Enjoy!
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 Ener-G egg replacers
1 TBL cornstarch
2 cups pumpkin puree
1 cup light coconut milk
Heat oven to 350 degrees and place a pan of water on the lowest rack.
Combine all ingredients in a bowl and mix well. Pour into muffin pan, cake pan, anything you want to bake your custard in and cook 30 minutes. (This recipe yielded 6 muffin sized custards and 1 8-inch cake pan.)
Refrigerate about an hour, or until custards are cooled.