Egg And Coconut Custard Jellies Recipes
COCONUT CUSTARD
"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
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.
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- Preheat oven to 350°F. Grease a 12-cup standard muffin tin with softened butter; set aside. Using a rubber spatula, press egg yolks through a fine wire-mesh strainer into a medium bowl; set aside.
- Stir together sugar, coconut, melted butter, and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture.
- Divide coconut mixture evenly among prepared muffin cups (about 1/3 cup each). Place muffin tin in a large, sturdy roasting pan; add hot water to pan to come halfway up sides of muffin cups. Carefully transfer to preheated oven. Bake until quindim are set and tops are golden brown, 34 to 38 minutes. Carefully remove quindim from oven. (Leave oven on.) Remove muffin tin from pan; leave water in pan, and set aside. Let quindim cool completely on a wire rack, about 1 hour. During last 10 minutes of cooling, return roasting pan with water to oven. (You will use the hot water to help loosen the quindim from the muffin tin.)
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