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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My family always thought baked custard was a treat...and I especially like this version with coconut, says field editor Ruth Peterson of Jenison, Michigan. Ingredients:
4 eggs |
1/3 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
3 cups milk |
1 cup flaked coconut |
dash ground nutmeg |
melba sauce: |
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. Yield: 6 servings.
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