Baked Coconut Egg Custard

Mikekey *


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

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15 Min
50 Min


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

How to Make Baked Coconut Egg Custard


  • 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.

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About Baked Coconut Egg Custard

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

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