Coconut Custard

Name: Coconut Custard
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 eggs; 3 cup milk; 1/2 cup sugar; 1/2 cup shredded, sweetened coconut plus a bit more if you like coconut (I do); 2 tsp vanilla extract; 1/4 tsp salt; 1 nutmeg for dusting; 1 tbsp butter

quietvalleyq @cook_3747198

I am lucky to have a source for farm fresh, organic eggs. Sometimes I find myself with an overabundance of these beauties and custards are a great way to show off their rich flavor, though any eggs will do.

quietvalleyq @cook_3747198

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Ingredients

45 mins

6 servings

4eggs
3 cupmilk
1/2 cupsugar
1/2 cupshredded, sweetened coconut plus a bit more if you like coconut (I do)
2 tspvanilla extract
1/4 tspsalt
1nutmeg for dusting
1 tbspbutter

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Steps

45 mins

1

Preheat oven at 350
2

Lightly butter 6 ramekins
3

Heat a full kettle of water to boiling, plus a pot of water if you think you will need more (I do)
4

Heat milk to very hot but not boiling
5

Lightly beat eggs
6

Add sugar, vanilla and salt, beat until sugar is dissolved
7

Very slowly beat in hot milk
8

Add coconut
9

Pour into ramekins, dust with nutmeg
10

Place ramekins in a deep baking pan, place baking pan on center rack in oven pulled out just far enough to very carefully add boiling water to pan. Water should come at least halfway up the ramekins. Be careful not to overfill, when you push the pan all the way into the oven you do not want the water to slosh into the custard
11

Bake about 30 minutes, until set and firm