Publisher Photo
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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. Cool. Serve over custard. Yield: 6 servings.
Originally published as Coconut Custard in Taste of Home February/March 2002, p8

Nutritional Facts

1 each: 361 calories, 13g fat (8g saturated fat), 158mg cholesterol, 438mg sodium, 54g carbohydrate (46g sugars, 4g fiber), 9g protein.

  • 4 eggs
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 cups milk
  • 1 cup sweetened shredded 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
  1. 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.
  2. 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. Cool. Serve over custard. Yield: 6 servings.
Originally published as Coconut Custard in Taste of Home February/March 2002, p8

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gailmcalister User ID: 4257738 35621
Reviewed Jul. 4, 2009

"I am interested in the cake in the picture not the recipe given."

MY REVIEW
lilgrannymac User ID: 3243163 34285
Reviewed Jul. 2, 2009

"the pic shows a cake not custard"

MY REVIEW
louacacy User ID: 1467889 33808
Reviewed Jun. 11, 2009

"The picture of the custard doesn't match the ingredients.

granny27"

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