Baked Coconut Egg Custard

Mikekey *

By
@Mikekey

Like a coconut custard pie without the crust. To make individual custards, see NOTE at end of directions.


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Comments:
Serves:
4
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

3 large
eggs
1/3 c
granulated sugar
1 pinch
salt
2 1/4 c
milk
1/4 tsp
vanilla extract
1/4 tsp
coconut extract (or rum extract)
1/4 tsp
ground nutmeg
1/2 c
coconut, flaked

Step-By-Step

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.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: American