Pumpkin Crème Caramel

Preheat oven to 350 degrees F.

In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9 minutes or until caramel is just amber in color. Pour caramel into 9-inch-round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of pan.

In 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high, stirring to dissolve sugar.

Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla, and salt until blended.

Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through sieve into 8-cup glass measuring cup, then into caramel-coated pan. Place pan in roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up side of 9-inch pan. Bake 45 to 55 minutes (if using metal pan, start checking for doneness at 35 minutes) or until knife comes out clean when inserted 1 inch from edge of custard (center of custard will still jiggle slightly).

Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan on wire rack. Cover and refrigerate crème caramel overnight or up to 2 days. To unmold, run small spatula around side of pan; invert crème caramel onto serving plate, allowing caramel syrup to drip down from pan (some caramel may remain in pan). Garnish with a dollop of whipped cream, toasted coarsely shredded coconut, and nutmeg.