Coconut Custard
TOTAL TIME: Prep: 20 min. + cooling Bake: 30 min.
YIELD: 4 servings.
My family always thought baked custard was a treat...and I especially like this coconut custard version. —Ruth Peterson, Jenison, Michigan
Ingredients
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3 cups whole milk
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4 large eggs
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1/3 cup sugar
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1/2 teaspoon salt
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1/2 cup sweetened shredded coconut
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1/2 teaspoon vanilla extract
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Dash ground nutmeg
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MELBA SAUCE:
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5 teaspoons cornstarch
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1/3 cup cold water
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2 cups fresh or frozen raspberries, thawed
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2/3 cup sugar
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1/4 teaspoon salt
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Sweetened shredded coconut, toasted, optional
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 483 calories, 15g fat (9g saturated fat), 204mg cholesterol, 624mg sodium, 76g carbohydrate (67g sugars, 5g fiber), 13g protein.
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