* PLUS Cooking time: 50 minutes, Standing Time: 60 minutes
Preheat oven to 350F. In a medium saucepan, whisk coconut milk with cream, pumpkin purée and brown sugar. Set over medium-high and bring to a simmer, about 3 min, whisking occasionally.
Whisk eggs with yolks, vanilla, salt and cardamom in a large bowl. Slowly whisk hot milk mixture into eggs, being careful not to scramble the eggs. Stir in zest. Pour mixture through a sieve for a smoother texture.
Boil a kettle of water. Place 8 ramekins or ovenproof cups in a deep baking dish. Divide pumpkin mixture evenly (about 1/3 cup each) among ramekins. Place baking dish in centre of oven. Pour hot water from kettle into baking dish to halfway up the sides of ramekins.
Bake until a knife inserted in custard comes out clean, 35 to 40 min. Lift ramekins from water immediately, using a tea towel or canning tongs. Cool on a rack. Refrigerate until chilled, at least 1 hour.
Cut 2 large pieces of parchment paper for the brittle and spray with oil. Place 1 piece parchment, oil-side up, on a large cutting board. Set a rolling pin next to it. Stir sugar with 1/4 cup water and salt in a large heavy-bottomed saucepan. Set over medium. Stir until sugar dissolves, about 3 min.
Increase heat to high. Bring to a boil without stirring until mixture turns light amber, 5 to 6 min. Remove from heat and stir in sesame seeds. Pour onto parchment on cutting board. Immediately cover with remaining parchment, oil-side down. Using rolling pin, quickly roll out mixture as thin as you can before sugar begins to harden. Cool completely, about 5 min. Peel off parchment. Break brittle into shards. Serve with custard.
Nutrition (per serving)
If you don’t have coconut milk, use whipping cream mixed with 1 tsp coconut extract.