Recipe by EMERALDCITYJEWEL
"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!"
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This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring, so I used the full amount, but I found it overpowered the coconut flavour. Tasted like a great almond custard.
The flavor was very good, but it was to watery. If I make it again I'm going to try it without the cup of water.
You could even skip the extracts, except vanilla, and get a great custard!!
This was terribly disappointing. Perhaps I didn't beat the mixture long enough for the eggs to work (being afraid of the "little bubbles" at the surface) but after an hour and a half in the oven, this still was not cooked.
Followed the recipe exactly. The custard DID NOT SET UP! It became a watery mess, even after i kept cooking it. I will not be trying this again.
We loved this quick & easy dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Milks Coconut Custard
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 131
** Calories from Fat: 54
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