baked coconut egg custard
Like a coconut custard pie without the crust. To make individual custards, see NOTE at end of directions.
prep time
15 Min
cook time
50 Min
method
Bake
yield
4 serving(s)
Ingredients
- 3 large eggs
- 1/3 cup granulated sugar
- 1 pinch salt
- 2 1/4 cups milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (or rum extract)
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut, flaked
How To Make baked coconut egg custard
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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.
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Step 2In a medium bowl, whisk eggs, sugar and salt until blended.
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Step 3In a medium saucepan, heat milk to just below simmering over medium heat.
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Step 4Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
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Step 5Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
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Step 6Bake 45-50 minutes, or until knife inserted into center comes out clean.
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Step 7Remove casserole to a wire rack and cool 1 hour.
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Step 8Serve with whipped topping, if desired. Refrigerate leftovers.
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Step 9NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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