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Baked Coconut Custard

Andre Prost Coconut Milk makes this custard extra creamy and flavorful.
TIME
10 minutes to assemble
40-50 minutes to bake
Total time: 50-60 minutes
YIELD
6 Servings
INGREDIENTS
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1/4 teaspoon nutmeg
2 large eggs and 2 yolks
1/2 cup sugar
Scant 1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 cup sweetened coconut flakes
DIRECTIONS
Step 1
Preheat oven to 325°F. Butter a 1 quart baking dish. Heat a kettle of hot water.
Step 2
Add Coconut Milk and nutmeg to saucepan. Cook over medium heat just until it starts to steam.
Step 3
Beat eggs, yolks, sugar and salt until well mixed. Very slowly, drizzle warm coconut milk into egg mixture, stirring constantly. Stir in coconut extract. Pour Coconut mixture into prepared dish and sprinkle with coconut flakes.
Step 4
To make a water bath, place baking dish in larger pan. Pour hot water into pan until it reaches half way up outside of baking dish. Carefully, place pan in oven. Bake 40-50 minutes or until custard is just set, or a meat thermometer inserted near middle reads 160°F-165°F*. Remove from water bath and set custard on wire rack until cool. Cover and refrigerate.
TEST KITCHEN TIP:
If you want a smooth and creamy texture, use a meat thermometer to test the custard. It’s foolproof!
Depending on the size and shape of the dish: a thinner depth of custard, will take a shorter cooking time, whereas a thicker depth of custard, will take a longer cooking time.

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