This is a great recipe for a quick & easy dessert! In fact, it is very similar to the Baked Coconut Cup Custard recipe from the famous Frances Virginia Tea Room Cookbook (from Atlanta, Georgia), except that recipe uses 1 cup of sugar and 1/2 teaspoon of vanilla & suggests topping with whipped cream. Enjoy, y'all! =^..^=
Preheat oven to 325 degrees F. Place 8 ovenproof custard cups in a large lasagna pan.
Divide the coconut into the custard cups. If someone doesn't like coconut, leave it out of theirs. =^..^=
In a large (8 cup) measuring cup or mixing bowl, put the milk, eggs, sugar, vanilla, and salt. Mix well with a mixer or a whisk. Divide equally into the custard cups.
If desired, sprinkle with nutmeg. (Actually, I only put it on the cups without coconut, but suit yourself.)
Set the pan of custard cups on a pulled out oven shelf.
Fill a pitcher with hot tap water and CAREFULLY pour the hot water into the large pan to a depth of about 1 inch, taking care that the water doesn't go into the custard cups.
CAREFULLY push the oven shelf back in place, close the oven door, and set the timer for about 45 minutes. Check with a knife to see if the knife comes out clean. If not, bake a few more minutes & check again.
If you want browned coconut, once the custard is done, turn on the broiler and crack open the oven door. Just stand there & watch closely because when the coconut browns, it will happen QUICKLY! Cups without coconut should be removed before browning with the broiler.
Once the custard is perfect for you, carefully remove each custard cup from the water bath & cool on a baking rack. When the custard has cooled, refrigerate until ready to serve.