Preheat oven to 350 degrees.
Place all ingredients in the blender and puree until smooth.
Place 8 ramekins on a baking sheet and pour the filling 3/4 of the way full and divide evenly.
Place baking sheet in the oven and bake custards for 25-30 minutes. They should still jiggle slightly in the center when you remove them.
Cool at room temperature and then refrigerate for 1 hour before serving.
Serve with a generous dollop of whipped cream or whipped coconut cream and dust lightly with a bit of freshly ground nutmeg.