Coconut Peach Custard Recipes

COCONUT CUSTARD PIE

Steps:

• Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

COCONUT CUSTARD PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
• Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

COCONUT CUSTARD

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.

COCONUT CUSTARD RECIPE

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.

PEACH CUSTARD DESSERT

Steps:

• 1. Heat oven to 375 degrees. Prep 9 inch square pan by using non-stick spray.
• 2. Combine baking mix, milk, sugar, and butter. Spread in pan.
• 3. Arrange peach slices on the top.
• 4. Mix 1/4 cup of sugar and the cinnamon, sprinkle over the peach slices.
• 5. Mix the sour cream and the egg, drizzle over the top.
• 6. Bake for 35 to 40 minutes, do a toothpick test, if it comes out clean, it's done.
• 7. Remove from oven onto a wire rack to cool slightly.
• 8. Serve warm with a dollop of sweetened whipped cream.

PEACH CUSTARD KUCHEN

Steps:

• Preheat oven to 400°.
• Stir together, 2 TBS sugar, the salt and baking powder.
• Work in the butter until mixture is crumbly.
• Pat mixture firmly and evenly in bottom and halfway up sides of an ungreased square pan, 8x8x2 inches.
• Arrange peach slices in pan.
• Mix ¼ cup plus 2 TBS sugar and the cinnamon; sprinkle over peach slices.
• Bake 15 minutes.
• Blend egg yolks and whipping cream; pour over peaches.
• Bake until custard is set and edges are light brown, 25-30 minutes.
• Serve warm.

MAGIC CRUST CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F.
• Put all the ingredients in a blender or food processor.
• Blend for 30 seconds.
• Pour into a 9.5 inch pie plate and sprinkle with nutmeg.
• Bake for 45 minutes or until set.

COCONUT PEACH PIE

Steps:

• If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut. , Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving., Top with remaining peaches. Garnish with whipped topping and additional peaches if desired.

COCONUT CUSTARD PIE

Steps:

• Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.

COCONUT CUSTARD PIE

Steps:

• Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the edge over the shell decoratively. Prick the dough with a fork and chill for 30 minutes. Preheat the oven to 400 degrees. Line with wax paper, weight and bake the shell in the lower third of the oven for 15 minutes. Remove the wax paper and rice. Reduce the oven temperature to 375 degrees and bake the shell for 10 minutes more or until golden. Transfer the shell to a rack and let cool. Reduce the oven temperature to 350 degrees and butter the second pie plate. In a saucepan bring the half-and-half to a simmer, stir in 2 cups of the fresh coconut, remove from the heat and let the mixture stand for 20 minutes, or until it is room temperature. Transfer the coconut milk to the food processor and blend it for 1 minute. Strain the mixture through a sieve lined with cheesecloth to extract all of the liquid, and add the eggs, sugar, vanilla and salt. Stir in the remaining 1 cup coconut and pour the custard into the pie plate. Put the pie plate in a larger pan, add enough hot water to the pan to come halfway up the sides of the plate and bake in the middle of the oven for twenty minutes or until the edges of the custard are set. The center of the custard will still be a bit loose. Add additional toasted coconut to the top of the custard and bake for another 10 minutes.
• Suggested wine -1986 Chateau Climens (Sauternes - Barsac)