Real Recipes From Real Home Cooks ®

coconut custard cups

Recipe by
Fran Miller
Parkersburg, WV

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! =^..^=

yield 8 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For coconut custard cups

  • 1/2 c
    flaked coconut
  • 4 c
  • 4
  • 3/4 c
    white sugar
  • 1 tsp
    vanilla extract
  • pinch
    of salt
  • some
    nutmeg, optional

How To Make coconut custard cups

  • 1
    Preheat oven to 325 degrees F. Place 8 ovenproof custard cups in a large lasagna pan.
  • 2
    Divide the coconut into the custard cups. If someone doesn't like coconut, leave it out of theirs. =^..^=
  • 3
    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.
  • 4
    If desired, sprinkle with nutmeg. (Actually, I only put it on the cups without coconut, but suit yourself.)
  • 5
    Set the pan of custard cups on a pulled out oven shelf.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    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.

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