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Filipino Baked Coconut-Rice Custard

Here's how you make Filipino Baked Coconut-Rice Custard
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  • Servings: 6
  • Prep: 5-7m
  • Cook: 35-40m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 large eggs
  • 3/4 cup granulated sugar (or more or less, depending on how sweet you like it)
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon ground nutmeg (or cinnamon)
  • 2 tablespoons cornstarch
  • 1 2/3 cups half and half (do not use milk, can use 18% table cream instead of half and half)
  • 8 ounces coconut milk (1 cup -- *SEE MY NOTE ON BOTTOM)
  • 1 teaspoon pure vanilla extract
  • 500 grams cooked rice (at room temperature or cold, NOT HOT! - 2 cups cooked rice, you can use more or as much as you want but you may need a larger pan)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 325 degrees F. Position your oven rack to second-lowest position.

  • Step 2: Grease or butter an 11x7-inch glass baking pan. Place the cooked rice in the pan.

  • Step 3: Beat your eggs well for about 3 minutes. Add add sugar, salt, nutmeg, cornstarch, half and half cream and vanilla; beat until no sugar granules remain (about 3 minutes).

  • Step 4: Pour the mixture into the pan, mix together with the rice.

  • Step 5: Bake for 35-40 minutes or until knife inserted halfway between center and edge comes out clean (if it's almost set you can turn off the oven and let it sit in oven until set). Cool for 1 hour. Serve slightly warm or cold.

  • NOTE I used a 400 ml can of coconut milk (just over 1 1/2 cups) plus half and half cream to make up 2 2/3 cups) OR if you don't have coconut milk just use 2 2/3 cup all half and half, and for a stronger coconut flavor, use 2 cups coconut milk and 2/3 cup half and half


Tips & Variations

Don't forget the following tips and variations.
  • 11 x 7-inch glass baking pan

We hope you enjoy this recipe!

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