Baked Coconut Egg Custard
coconut extract (or rum extract)
1Preheat 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.
2In a medium bowl, whisk eggs, sugar and salt until blended.
3In a medium saucepan, heat milk to just below simmering over medium heat.
4Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
5Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
6Bake 45-50 minutes, or until knife inserted into center comes out clean.
7Remove casserole to a wire rack and cool 1 hour.
8Serve with whipped topping, if desired. Refrigerate leftovers.
9NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.