Three Milks Coconut Custard Recipe
Add a photo
1 of 1 Photo

Three Milks Coconut Custard

"I needed to use up some milk and eggs one day and came up with this custard. I tried replacing the almond extract with amaretto liquor and it was mighty good too. You can adjust the flavorings to suit your taste but don't go over board on the almond - it is a pretty strong flavoring. And don't skip the water bath!"

Rating: This weblink has been rated 5 times with an average star rating of 3.0 Read Reviews (5)

Rate/Review | 418 people have saved this

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup coconut milk
  • 1/2 cup milk
  • 1 cup water
  • 4 eggs
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon coconut extract
  • 1 dash ground nutmeg

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
  3. Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
  4. Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 132 | Total Fat: 6g | Cholesterol: 108mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by Chamomille 
This was excellent. The custard set very well. I didn't have butter milk so I just added a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2007 by Bev 
The flavor was very good, but it was to watery. If I make it again I'm going to try it without... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by DRCLAIR 
You could even skip the extracts, except vanilla, and get a great custard!! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2006 by Mary Kay S. 
This was terribly disappointing. Perhaps I didn't beat the mixture long enough for the eggs to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2009 by Paula 
We loved this quick & easy dessert. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?