BAKED COCONUT EGG CUSTARD
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
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.
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