Coconut Custard Recipe

Coconut Custard Recipe

  • 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
  1. 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.
  2. 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.
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