RecipesMagazine

Double Coconut Cup Custards

Double Coconut Cup Custards
You can never have too many dessert recipes, so give Double Coconut Cup Custards a try. Watching your figure? This gluten free and vegetarian recipe has 468 calories, 10g of protein, and 31g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of heavy cream, coconut cream, egg yolks, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
For the Preparation: Position a rack in the middle of the oven and preheat the oven to 325F. Lightly butter eight 4-ounce ramekins or souffl dishes.
Ingredients you will need
ButterButter
Equipment you will use
RamekinRamekin
OvenOven
1
Heat the milk with cup of the cream in a medium saucepan over medium-low heat until a skin forms, about 4 minutes.
Ingredients you will need
CreamCream
MilkMilk
Equipment you will use
Sauce PanSauce Pan
2
Remove the pan from the heat and stir in the coconut.
Ingredients you will need
CoconutCoconut
Equipment you will use
Frying PanFrying Pan
3
Let stand at room temperature until cool, then cover and refrigerate for at least 2 hours or up to 8 hours.
4
Pour the coconut-infused mixture through a fine-mesh strainer lined with cheesecloth into a 2-cup liquid measuring cup, pressing on the solids with the back of a spoon to remove all the liquid. (Or place the coconut in a piece of cheesecloth and wring it out to remove all the liquid.) There should be about cup coconut milk. Reserve the coconut.
Ingredients you will need
Coconut MilkCoconut Milk
CoconutCoconut
Equipment you will use
Measuring CupMeasuring Cup
SieveSieve
CheeseclothCheesecloth
5
Add enough of the remaining cream to the liquid to equal 2 cups, then transfer to a clean medium saucepan.
Ingredients you will need
CreamCream
Equipment you will use
Sauce PanSauce Pan
6
Add the brown sugar and vanilla bean and heat the mixture over medium heat until a skin forms. Do not allow the mixture to boil.
Ingredients you will need
Vanilla BeanVanilla Bean
Brown SugarBrown Sugar
7
Remove from the heat and scrape the seeds from the vanilla bean into the cream mixture. Cool for 5 minutes.
Ingredients you will need
Vanilla BeanVanilla Bean
CreamCream
SeedsSeeds
8
Whisk the egg yolks in a medium bowl until combined.
Ingredients you will need
Egg YolkEgg Yolk
Equipment you will use
WhiskWhisk
BowlBowl
9
Add the hot cream mixture to the egg yolks in a slow, steady stream, whisking constantly.
Ingredients you will need
Egg YolkEgg Yolk
CreamCream
Equipment you will use
WhiskWhisk
10
Pour the custard through a fine-mesh strainer or China cap into a 4-cup measuring cup.
Ingredients you will need
CustardCustard
Equipment you will use
Measuring CupMeasuring Cup
SieveSieve
11
Pour the custard evenly into the prepared ramekins and place in a baking pan.
Ingredients you will need
CustardCustard
Equipment you will use
Baking PanBaking Pan
RamekinRamekin
12
Place the pan in the oven and add enough hot water to come halfway up the sides of the ramekins. Cover the baking pan with aluminum foil.
Ingredients you will need
WaterWater
Equipment you will use
Aluminum FoilAluminum Foil
Baking PanBaking Pan
RamekinRamekin
OvenOven
13
Bake for 35 minutes, rotate the pan, and bake for 20 more minutes or until the centers are just set (a knife inserted in the center will come out clean).
Equipment you will use
OvenOven
KnifeKnife
Frying PanFrying Pan
14
Remove the custards from the baking pan and place on a cooling rack until room temperature. Chill the custards, uncovered, in the refrigerator, for 2 hours. When cold, cover and refrigerate until ready to serve. The custards may be made up to 2 days ahead.
Equipment you will use
Wire RackWire Rack
Baking PanBaking Pan
15
To Make the Coconut Cream: Meanwhile, increase the oven temperature to 350F. Toss cup of the reserved coconut with 1 tablespoon of the confectioners' sugar on a cookie sheet and spread out in one layer. Toast on the middle rack of the oven, stirring occasionally, for 4 to 5 minutes, or until golden. Watch this carefully, since the coconut can burn quickly. Set aside.
Ingredients you will need
Powdered SugarPowdered Sugar
Coconut CreamCoconut Cream
CoconutCoconut
CookiesCookies
SpreadSpread
ToastToast
Equipment you will use
Baking SheetBaking Sheet
OvenOven
16
Finely chop the remaining reserved coconut in a mini food processor; set aside. Beat the cream, 1 teaspoon of the confectioners sugar, and the vanilla extract in a medium bowl until soft peaks form. Fold in the chopped coconut.
Ingredients you will need
Powdered SugarPowdered Sugar
Vanilla ExtractVanilla Extract
CoconutCoconut
CreamCream
Equipment you will use
Food ProcessorFood Processor
BowlBowl
17
To Assemble the Dessert: Top the chilled custards with a dollop of coconut cream, then sprinkle each with a teaspoon of toasted coconut.
Ingredients you will need
Coconut CreamCoconut Cream
CoconutCoconut
18
Serve with pineapple slices, if you like.
Ingredients you will need
Pineapple RingsPineapple Rings
19
var article
20
Type_27_data = {};
21
article
22
Type_27_data.init_step_by_step_images = 0;
DifficultyExpert
Ready In45 m.
Servings8
Health Score15
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Cheese Straws
Nutty Cinnamon Rolls
Wheat Cracked Dessert
Best Oatmeal Raisin Cookies EVER
Valentine Butter Cookies
Lemon Cheese Braid Bread
Macadamia Nut Mini Loaves
Braided Bread
Nimakayya (Lemon) Pulihora
Orange Crunch Cake
Related recipes
Chipotle Beans and Rice
Creamy Clam Linguine
Ranch Dressing I
Becel® Roasted Sweet Potatoes with Maple Syrup
Magazine
Bacon Cheeseburger Balls
Creamy Clam Linguine
Cheese Straws
Grilled Turkey Sandwiches
Pecan Pie
Nutty Cinnamon Rolls
Angel Food Trifle
Ranch Dressing I
Peanut Butter Brownie Pie
Wheat Cracked Dessert