Coconut Custard

Name: Coconut Custard
Ingredients: 4 eggs; 1/3 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 3 cups milk; 1 cup sweetened shredded coconut; Dash ground nutmeg; 5 teaspoons cornstarch; 1/3 cup cold water; 2 cups fresh or frozen raspberries, thawed; 2/3 cup sugar; 1/4 teaspoon salt

12 ingredients

2 steps

Ingredients

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Directions

1

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.
2

In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.