Baked Coconut Egg Custard Recipes

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COCONUT CUSTARD RECIPE



Coconut Custard Recipe image

Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries

Provided by Elizabeth Marek

Categories     Dessert

Time 15m

Number Of Ingredients 7

13.5 oz unsweetened coconut milk (Ours comes in a can)
2 oz Whole milk (or water for dairy free option)
1 tsp vanilla extract
2 tsp coconut extract
5 large egg yolks (room temperature)
3 oz sugar
3 Tbsp cornstarch

Steps:

  • Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
  • Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
  • Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
  • Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
  • Cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

Nutrition Facts : ServingSize 4 oz, Calories 597 kcal, Carbohydrate 65 g, Protein 10 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 377 mg, Sodium 67 mg, Fiber 1 g, Sugar 52 g

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

COCONUT CUSTARD



Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

EGG CUSTARD



Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories     Desserts     Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
  • Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

BAKED CUSTARD



Baked Custard image

Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 6

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
  • Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g

BAKED COCONUT EGG CUSTARD



Baked Coconut Egg Custard image

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

Provided by Mikekey *

Categories     Puddings

Time 1h5m

Number Of Ingredients 8

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

Steps:

  • 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.

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}



Baked Custard Recipe {Easy Amish Recipe} image

An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth & creamy, with just 6 ingredients.

Provided by Julie Clark

Categories     Dessert

Time 45m

Number Of Ingredients 6

4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
4 cups 2% milk
1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
  • Add the sugar, salt and vanilla. Whisk gently until mixed.
  • Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
  • Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
  • Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
  • Beat with a hand mixer for 20-30 seconds.
  • Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
  • Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
  • Sprinkle nutmeg overtop the custard.
  • Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
  • Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
  • Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
  • Serve cold or warm as desired, with whipped cream.
  • Refrigerate any leftovers.

Nutrition Facts : ServingSize 128 g, Calories 116 kcal, Carbohydrate 14 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 189 mg, Sugar 14 g

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

EASY OLD-FASHIONED BAKED CUSTARD



Easy Old-Fashioned Baked Custard image

This comforting old-fashioned baked custard is easy to make and will remind you of grandma's recipe, especially with the nutmeg topping.

Provided by Diana Rattray

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 7

2 cups milk
2 large eggs
1/8 teaspoon salt
1/4 cup granulated sugar
Pinch of nutmeg (fresh-grated if possible)
Hot water for baking custards
Garnish: fresh raspberries and mint leaves

Steps:

  • Gather the ingredients.
  • Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
  • In a medium bowl, whisk together the milk, eggs, salt, and sugar.
  • Divide the custard mixture evenly among the custard cups.
  • Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
  • Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
  • Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.

Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Cholesterol 103 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 19 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

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