Ingredients for - Coconut Custard
How to cook deliciously - Coconut Custard
1. Stage
Preheat the oven to 325°F. In a large saucepan, heat the milk until bubbles form around the sides of the pan, then remove the pan from the heat.
2. Stage
In a large bowl, whisk the eggs, sugar and salt until blended but not foamy. Slowly stir in the hot milk, then stir in the coconut and vanilla. Editor's Tip: Whisk often and vigorously to prevent clumps from forming.
3. Stage
Place four 8-ounce custard cups or ramekins in a baking pan large enough to hold them without touching. Poor the egg mixture into the cups, then sprinkle with nutmeg.
4. Stage
Place the pan on the oven rack, then add very hot water to the pan to within 1/2 inch of the tops of the cups. Bake until a knife inserted near the center comes out clean, 30 to 40 minutes (centers will still be soft). Remove the cups from the water bath and immediately transfer them to a wire rack and let cool for 10 minutes. Refrigerate until cold.
5. Stage
In a saucepan, combine the cornstarch and water until smooth. Add the raspberries, sugar and salt. Bring to a boil, then cook and stir for two minutes or until thickened. Remove from the heat and strain if desired. Let cool.
6. Stage
Spoon the melba sauce over the custard. If desired, garnish with additional raspberries and toasted coconut.
