A warm and soothing dessert for a chilly March day, this custard reminds me of the returning sun (and a bit of summer tropical promise with the coconut). We made ours in individual ramekins, but it could also be done in a larger baking dish.
Baked Maple Coconut Custard with Whipped Cream
1/4 c maple syrup
1 tsp. vanilla extract
2 1/2 cups whole milk, or coconut milk
ground nutmeg and/or cinnamon, to taste
heavy cream, whipped
Preheat oven to 350F (325 if baking in a large dish).
With a wire whisk, beat together eggs, syrup and vanilla. Add milk, and whip to blend. Pour into 6 ramekins or a glass baking dish.
Set baking dishes into a pan of hot water and bake (350F for 40-45 minutes for ramekins; 325F for 1 hour for larger baking dish). To test for doneness, insert a knife offcenter - it should come back clean.
Custard can be served warm or cold with whipped cream, Optionally, add some fresh fruit.
Serves 6. Enjoy!