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Coconut Custard

By: Ruth Peterson

"'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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup flaked coconut
1 dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh raspberries or thawed frozen unsweetened raspberries
2/3 cup sugar
1/4 teaspoon salt

Directions

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. x 2-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 degrees F 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.

Footnotes

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
A stand mixer is recommended for beating the frosting after it reaches 160*.