Friday, December 10, 2010

#66 Coconut Custard

5 eggs
3/4 cup sugar
2 cups milk
1/2 cup half and half
1 t vanilla
1 cup shredded, sweetened coconut

Preheat oven to 350 degrees. I like toasting the coconut, so I put it in a pie tin and let it toast as the oven is warming up. You want it to start to brown a bit. Stir it a bit as it is toasting.

Beat eggs well., then add sugar, milk, half and half, and the vanilla. Stir in coconut. Pour custard into a 2 quart glass casserole dish and bake for 35-45 minutes until center is set. (mine took 45 minutes and the center wobbled quite a bit, but firmed up as it cooled down) Serve warm.

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