Three Milks Coconut Custard 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.
OLD-FASHIONED COCONUT CUSTARD
This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.
Provided by mb.read
Categories Dessert
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and sugar in pan, stir over heat until sugar is dissolved.
- Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
- Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
- Place baking dish with enough hot water to come half-way up the sides of the dish.
- Bake in a moderate oven/180°C until set.
Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9
CAN'T-MISS COCONUT CUSTARD PIE
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
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