Baked Coconut Egg Custard

Mikekey K

By
@Mikekey

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


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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

Directions Step-By-Step

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.

About this Recipe

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