Coconut Custard

Directions

1. Preheat oven to 325°. In a large saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in coconut and vanilla.
2. Place four 8-oz. custard cups or ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Sprinkle with nutmeg. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until a knife inserted near the center comes out clean, 30-40 minutes; centers will still be soft. Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
3. 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. If desired, garnish with additional raspberries and toasted coconut.