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Coconut Custard

Coconut Custard
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
6 ServingsPrep: 20 min. + cooling Bake: 30 min.

Ingredients

  • 4 eggs
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 cups milk
  • 1 cup flaked coconut
  • Dash ground nutmeg
  • MELBA SAUCE:
  • 5 teaspoons cornstarch
  • 1/3 cup cold water
  • 2 cups fresh or frozen raspberries, thawed
  • 2/3 cup sugar
  • 1/4 teaspoon salt

Directions

  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add
  • milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins
  • or custard cups in a 13-in. x 9-in. baking dish. Fill each with
  • about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan
  • with boiling water to a depth of 1 in. Bake at 325° for 30-40
  • minutes or until center is just set (mixture will jiggle). Remove
  • ramekins from pan to a wire rack.
  • In a saucepan, combine cornstarch and water until smooth. Add
  • raspberries, sugar and salt. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat; strain if desired.
© Taste of Home 2013

2 of 2

Coconut Custard (continued)

Directions (continued)

  • Cool. Serve over custard. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 361 calories, 13 g fat (8 g saturated fat), 158 mg cholesterol, 438 mg sodium, 54 g carbohydrate, 4 g fiber, 9 g protein.
© Taste of Home 2013