Baked Coconut Custards

Recipe Ingredients

1/4 cup	49g / 1.7oz	Sugar
1		Egg
1 cup	237ml	1% low-fat milk
1/2 teaspoon	2.5ml	Coconut extract
2 tablespoons	30ml	Frozen reduced-calorie whipped topping - thawed
2 tablespoons	30ml	Flaked sweetened coconut - toasted

Recipe Instructions

Combine sugar and egg in a bowl, and stir with a wire whisk until well- blended. Set aside. Heat milk over medium-low heat in a small heavy saucepan to 180F or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a wire whisk; stir in extract.

Divide the mixture evenly between 2 (6-ounce) custard cups. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325F for 1 hour or until almost set (center will not be firm, but custard will set up as it chills).

Remove cups from pan, and let cool. Cover and chill. Top each serving with 1 tablespoon whipped topping; sprinkle with 1 tablespoon toasted coconut.

Source:
Cooking Light, April 1995, page 109

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.