- 3 cups whole milk
- 4 large eggs
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 teaspoon vanilla extract
- 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
- Sweetened shredded coconut, toasted, optional
- 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.
- 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.
- 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.
Coconut Custard Tips
Can you use coconut milk instead of regular milk to make coconut custard?Absolutely, just be sure to use full fat coconut milk in place of regular milk when making this custard. Have leftover coconut milk? Here's how to use it up.
Should you serve coconut custard hot or cold?Generally, serving custards cold is the rule of thumb. If you prefer, you can let it warm up ever so slightly at room temperature for a few minutes before serving.
Can you make coconut custard ahead of time?Yes, coconut custard (or any other custard for that matter) is a great overnight dessert that you can make ahead! As long as it's covered properly, it stores well in the refrigerator—and it gives it more time to chill!
—Rashanda Cobbins, Taste of Home Food Editor
1 serving: 483 calories, 15g fat (9g saturated fat), 204mg cholesterol, 624mg sodium, 76g carbohydrate (67g sugars, 5g fiber), 13g protein.