baked coconut egg custard

How To Make baked coconut egg custard

• 1

  Preheat oven to 350F. Boil 2-3 cups water. Place a 1 1/2 quart casserole in an oblong baking dish. Lightly coat the casserole with nonstick cooking spray.
• 2

  In a medium bowl, whisk eggs, sugar and salt until blended.
• 3

  In a medium saucepan, heat milk to just below simmering over medium heat.
• 4

  Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
• 5

  Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
• 6

  Bake 45-50 minutes, or until knife inserted into center comes out clean.
• 7

  Remove casserole to a wire rack and cool 1 hour.
• 8

  Serve with whipped topping, if desired. Refrigerate leftovers.
• 9

  NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.
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