CUSTARD WITH COCONUT MILK RECIPES
THREE MILKS COCONUT CUSTARD RECIPE | ALLRECIPES
I needed to use up some milk and eggs one day and came up with this custard. I tried replacing the almond extract with amaretto liquor and it was mighty good too. You can adjust the flavorings to suit your taste but don't go over board on the almond - it is a pretty strong flavoring. And don't skip the water bath!
Provided by EMERALDCITYJEWEL
Categories Desserts Custards and Puddings
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
- Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
- Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.
Nutrition Facts : Calories 130.6 calories, CarbohydrateContent 15.2 g, CholesterolContent 94.8 mg, FatContent 6 g, FiberContent 0.2 g, ProteinContent 4.5 g, SaturatedFatContent 3.8 g, SodiumContent 133.8 mg, SugarContent 14.7 g
COCONUT CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME
"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.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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., 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.
Nutrition Facts : Calories 361 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 158mg cholesterol, SodiumContent 438mg sodium, CarbohydrateContent 54g carbohydrate (46g sugars, FiberContent 4g fiber), ProteinContent 9g protein.
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COCONUT CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME
"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.
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories 361 calories per serving
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories 361 calories per serving
- 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., 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.
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CAN'T-MISS COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 322 calories per serving
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Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 322 calories per serving
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VEGAN COCONUT CUSTARD RECIPE - FOOD.COM
A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 324.4 per serving
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 324.4 per serving
- In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.
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From southernliving.com
Total Time 4 hours 35 minutes
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Total Time 4 hours 35 minutes
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