Coconut Custard
Recipe: #17281
February 08, 2015
Categories: Desserts, Puddings, Eggs, Coconut, Oven Bake, Diabetic, Gluten-Free, Low Carbohydrate, Vegetarian, Milk, Kosher Dairy, more
"The taste of coconut custard pie without the carbs from the crust."
Original is 4 servings
Ingredients
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 by Step Method
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
- 4 8-oz custard cups
2 Reviews
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