Air Fryer Coconut Egg Custard in Pumpkin Cups

 

Air Fryer Coconut Egg Custard in Pumpkin Cups

Air Fryer Coconut Egg Custard in Pumpkin Pastry Cups

This recipe offers a delightful twist on traditional custard and pumpkin pie, creating individual, perfectly portioned desserts with a crispy, flaky crust and a creamy, tropical filling – all conveniently made in your air fryer!

Yields: 6 servings

Prep time: 25 minutes

Cook time: 18-20 minutes

Ingredients:

For the Pumpkin Pastry Cups:

  • 1 sheet (about 14.1 ounces) refrigerated pie crust, thawed
  • 1/2 cup pumpkin puree
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 large egg white, lightly beaten (for egg wash)

For the Coconut Egg Custard Filling:

  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup full-fat coconut milk
  • Pinch of salt

Equipment:

  • Air fryer
  • 6-cup muffin tin (standard size)
  • 4-inch round cookie cutter or knife
  • Small mixing bowls
  • Whisk
  • Measuring cups and spoons

Instructions:

1. Prepare the Pumpkin Pastry Cups:

  • Unroll the thawed pie crust on a lightly floured surface.
  • Using a 4-inch round cookie cutter or a knife, cut out 6 circles from the pie crust. Re-roll scraps if needed to get all 6 circles.
  • Gently press each pastry circle into the cups of the muffin tin, forming little cups.
  • In a small bowl, combine the pumpkin puree, brown sugar, cinnamon, and nutmeg. Mix well.
  • Spoon a generous tablespoon of the pumpkin mixture into the bottom of each pastry cup.
  • Brush the edges of the pastry cups with the lightly beaten egg white. This will help them brown nicely.

2. Make the Coconut Egg Custard Filling:

  • In a separate small bowl, whisk together the egg yolks and granulated sugar until light and slightly thickened.
  • Stir in the vanilla extract, shredded coconut, coconut milk, and salt. Whisk until the mixture is smooth and well combined.

3. Assemble and Air Fry:

  • Carefully pour the coconut egg custard filling over the pumpkin layer in each pastry cup, filling them almost to the top.
  • Preheat your air fryer to 160°C (320°F).
  • Place the muffin tin containing the pastry cups into the air fryer basket.
  • Air fry for 18-20 minutes, or until the custard is set and the pastry edges are golden brown. The centre of the custard should jiggle slightly but not appear liquid.
  • Carefully remove the muffin tin from the air fryer and let the custard cups cool in the tin for at least 10-15 minutes before gently transferring them to a wire rack to cool completely.

4. Serve:

  • These delightful desserts are best served slightly warm or at room temperature. You can garnish them with a sprinkle of extra shredded coconut or a dollop of whipped cream if desired.

Tips for Success:

  • Don't overfill the pastry cups: Leave a little space at the top to prevent the custard from overflowing during cooking.
  • Adjust cooking time: Air fryers can vary, so keep an eye on the custard and pastry. If the pastry is browning too quickly, you can loosely tent the muffin tin with foil.
  • Cooling is crucial: Allow the custard to cool properly for it to fully set and develop its creamy texture.
  • Make ahead: You can prepare the pumpkin pastry cups a day in advance and store them in an airtight container at room temperature. Prepare the custard filling just before baking.
  • Experiment with flavours: Feel free to add a pinch of ground ginger or cardamom to the pumpkin mixture for extra warmth. You could also toast the shredded coconut for the filling for a nuttier flavour.

A Little Bite of Tropical Autumn:

Imagine sinking your teeth into a crisp, buttery pastry cup with a hint of sweet pumpkin, followed by a luscious, creamy custard bursting with the tropical aroma of coconut. This Air Fryer Coconut Egg Custard in Pumpkin Pastry Cups is a delightful fusion of fall comfort and exotic flair. The air fryer works its magic, creating a beautifully golden and flaky crust without the need for a full oven. Each bite is a perfect balance of textures and flavours – the warmth of pumpkin spice dancing with the smooth, sweet coconut custard. These little cups of joy are not only incredibly tasty but also conveniently portioned, making them an ideal treat for gatherings or a special individual indulgence. Prepare to be surprised by this unique and utterly delicious dessert!

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