Coconut Custard Recipe
"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.
TOTAL TIME: Prep: 20 min. + cooling Bake: 30 min. YIELD:6 servings
- 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
- 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.
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.
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