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Saturday, November 14, 2015

Honey and Coconut Baked Custard

1 cup (200 g) sugar
3 tbsp (63 g) liquid honey
6 eggs
1 tsp (5 ml) vanilla extract
1 cup (250 ml) coconut milk
1 cup (250 ml) cream 15 %
1/2 cup (35 g) grated coconut

Preheat oven to 325 °F (160 °C).

In saucepan, melt half the sugar and honey over low heat while stirring, until mixture is smooth and syrupy. Quickly cover bottom of 4 custard cups and spread evenly. Let stand.

In bowl, beat together eggs, remaining sugar and vanilla. Stir in coconut milk, cream and grated coconut. Pour mixture in custard cups and place them in baking pan. Pour in enough hot water to come halfway up sides of cups.

Bake for 50 to 55 minutes or until a knife inserted in custard comes out clean.

Refrigerate for 4 hours. To remove from cups, run knife around edge of each custard and invert on plates. Serve as is, upside down, with small sugar cookies.

Per serving
Energy: 752 Calories
Protein: 12 g
Carbohydrate: 82 g
Calcium: 10 % / 106 mg
Fat: 45 g

September 14th, 2011

Thought you use egg yolk for custards?

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