Coconut Custard

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"The taste of coconut custard pie without the carbs from the crust."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (206.9 g)
  • Calories 246.3
  • Total Fat - 11.9 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 171.4 mg
  • Sodium - 241.4 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 24 g
  • Protein - 10 g
  • Calcium - 183.6 mg
  • Iron - 1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F. Boil 2-3 cups water. Place 4 8-oz custard cups in an oblong baking dish.

Step 2

In a medium bowl, whisk eggs, sugar and salt until blended.

Step 3

In a medium saucepan, heat milk to just below simmering over medium heat.

Step 4

Gradually whisk milk into eggs and stir in extracts and coconut.

Step 5

Divide among custard cups. Pour boiling water into baking dish to about 1-inch depth.

Step 6

Bake 30-35 minutes, or until knife inserted into center comes out clean.

Step 7

Remove cups from water to a wire rack. Cool 1 hour. Serve with whipped topping, if desired.

Step 8

Refrigerate leftovers.

Tips & Variations


  • 4 8-oz custard cups

Related

Grambers

Yummy to the tummy! This was great for me so I don't get weighed down with all those extra carbs. Thumbs up!

review by:
(12 Feb 2020)