RecipesMagazine

Coconut Custard

Coconut Custard
You can never have too many dessert recipes, so give Coconut Custard If you have salt, cornstarch, dash ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
In a bowl, beat eggs.
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EggEgg
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BowlBowl
2
Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut.
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CoconutCoconut
VanillaVanilla
SugarSugar
MilkMilk
SaltSalt
3
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.
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CoconutCoconut
CustardCustard
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RamekinRamekin
4
Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in.
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NutmegNutmeg
WaterWater
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5
Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle).
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6
Remove ramekins from pan to a wire rack.
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RamekinRamekin
Frying PanFrying Pan
7
In a saucepan, combine cornstarch and water until smooth.
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Corn StarchCorn Starch
WaterWater
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Sauce PanSauce Pan
8
Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
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RaspberriesRaspberries
SugarSugar
SaltSalt
9
Remove from the heat; strain if desired. Cool.
10
Serve over custard.
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CustardCustard
DifficultyHard
Ready In50 m.
Servings6
Health Score4
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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