Thursday, March 7, 2013

Baked Coconut Custard with Whipped Cream

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

3 eggs
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!
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