OLD-FASHIONED COCONUT CUSTARD
This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.
Provided by mb.read
Categories Dessert
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and sugar in pan, stir over heat until sugar is dissolved.
- Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
- Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
- Place baking dish with enough hot water to come half-way up the sides of the dish.
- Bake in a moderate oven/180°C until set.
Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9
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[email protected]Meh.
Ebrahim Ali
[email protected]This coconut custard was a bit too sweet for my taste, but otherwise it was very good. The custard was smooth and creamy, and the crust was flaky and golden brown. I would definitely make it again, but I would reduce the amount of sugar by about half
Wilma Jefferson
[email protected]I've made this coconut custard several times now, and it's always a hit. It's so easy to make, and the results are always delicious. The custard is creamy and flavorful, and the crust is flaky and golden brown. I love that it's not too sweet, so it's
Kathleen Forbes
[email protected]This recipe brought back so many childhood memories! My grandma used to make this coconut custard all the time, and it was always a hit. I followed the recipe exactly, and it turned out just as good as I remembered. The custard was creamy and smooth,