COCONUT AND LIME BAKED CUSTARD

I love dessert, I love to make dessert, but I don't typically make a lot of desserts. Most of the time there are only two of us and if I make dessert, I will eat it all ( I am enamored with sugary delights)! If we have guests over I usually concentrate on the main course and buy the dessert just to keep things simple. If I am going to a party and am asked to bring dessert, then I will put more effort into it and make something more complicated.

On this rare occasion I had guests over, I made dinner AND dessert. I kept it simple by making a baked custard! I love baked custard! Custard is basically just pudding ( also delish), but it is creamier because it doesn't contain the cornstarch which is in pudding. It's very simple to make. You put all the ingredients into a bowl, mix it, bake it, and put it into the fridge.

You can also get fancy and unmold a custard if you are so inclined, but you will need to make the custard the night before and let it set in the refrigerator, run a knife around the perimeter of the dish to release the custard, place the serving dish over it, and turn the dish over, the custard should drop onto your serving dish. If you make the custard the same day, it will not unmold well.

The weather is warm so I was feeling like tropical coconut would be perfect, maybe a little lime just to liven things up. I used coconut milk in place of regular milk to reinforce that coconut flavor I love.

Here are the ingredients. Oops forgot the lime...

Now I didn't toast the coconut, and it the custard was good, but I really think it would be even more delicious if the coconut had been toasted. To toast the coconut, lay it in a thin layer on a sheet pan and toast it in the oven. Keep an eye on it and stir it so all the coconut will be nice an golden.

The eggs, egg yolk, salt and sugar, I'm not sure why I didn't just put everybody in the pool, but you can.

The coconut milk and heavy cream.

The lime zest and lime juice, I also added the coconut.

 

I poured the mixture into a single 8X8 baking dish.

Placed the dish into a larger baking dish.

Place that into the oven on the middle rack and pour the water about half way up the dish that contained the custard. Bake until the custard is set.

Serve with whip cream and berries ( or mango to keep with the tropical theme). I also served cookies for added crunch.

Oops again, I forgot the toasted coconut Yummo!

Serves 4 

2 Eggs, whole

2 Egg, yolks

1 Can coconut milk, unsweetened, 13.5 oz.

1/4 cup Heavy cream

1/4 cup Sugar

1/4 tsp Salt

1 cup Shredded, sweetened coconut, toasted

1/2 tsp Lime zest

1 Tbsp Lime juice

1. Preheat oven to 325 degrees.
2. Put a kettle of water on to boil.
3. Lay the coconut in a thin layer on a sheet pan. Put it in the oven to toast, stirring at least once. Bake until the coconut is golden.
4. Combine all of the ingredients in a medium bowl except 2 tablespoons of the toasted coconut(this will be used for garnish), whisk well.

5. Pour the mixture either into an 8 X 8 baking dish, or 4 ramekins.
6. Place the dish or ramekins into another, larger baking dish.
7. Put the dish into the oven on the middle rack, pour the boiling water into the larger baking dish, filling about half way up your pie dish or ramekins.
8. Bake until the custard is set, it will be soft but not jiggly; about 40- 45minutes for the baking dish, 30-35 for the large ramekins.
9. It's best to let it set overnight (or at least 4 hours) in the refrigerator.
10. Serve with whipped cream, a sprinkle of toasted coconut, and some fresh raspberries or sliced mango.