Coconut Custard

Total Time Prep: 20 min. + cooling Bake: 30 min.
Yield 4 servings
Test Kitchen Approved
A treat for all the coconut lovers out there, this coconut custard recipe with raspberry melba sauce creates little pots of creamy goodness you'll want to eat for breakfast, lunch and dinner.

Ingredients

  • 3 cups whole milk
  • 4 large eggs
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon vanilla extract
  • Dash ground nutmeg
  • MELBA SAUCE:
  • 5 teaspoons cornstarch
  • 1/3 cup cold water
  • 2 cups fresh or frozen raspberries, thawed
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • Sweetened shredded coconut, toasted, optional

Directions

  1. Preheat oven to 325°. In a large saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in coconut and vanilla.
  2. Place four 8-oz. custard cups or ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Sprinkle with nutmeg. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until a knife inserted near the center comes out clean, 30-40 minutes; centers will still be soft. Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
  3. 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. If desired, garnish with additional raspberries and toasted coconut.

Nutrition Facts

1 serving: 483 calories, 15g fat (9g saturated fat), 204mg cholesterol, 624mg sodium, 76g carbohydrate (67g sugars, 5g fiber), 13g protein.

My family always thought baked custard was a treat...and I especially like this coconut custard version. —Ruth Peterson, Jenison, Michigan
Recipe Creator

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