Coconut Custard Cups

1
Fran Miller

By
@TchrLdy71

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! =^..^=

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

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

How to Make Coconut Custard Cups

Step-by-Step

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

Printable Recipe Card

About Coconut Custard Cups

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom