Leighs Kountry Kitchen Old Fashioned Baked Custard •2-1/2 cups very hot, whole milk •1/3 cup of sweetened coconut, toasted and divided, optional •4 large eggs •1/2 cup of granulated sugar •Pinch of salt •1 teaspoon pure vanilla extract •Whole nutmeg Preheat oven to 325 degrees F. Butter six small ramekins; set aside. Heat up enough water to fill a 13 x 9 inch glass baking dish halfway. Heat milk to near boiling in the microwave or on the stovetop; set aside. Toast the coconut in a skillet; set aside to cool. Reserve one tablespoon of the coconut for garnish. Whisk the eggs; beat in the sugar a little at a time. Add the salt and slowly beat in the hot milk, a little at a time, so as not to scramble the eggs. Add the vanilla and all but one tablespoon of coconut. Pour evenly into six small ramekins. Sprinkle tops of each ramekin with a fresh grating of nutmeg. Set the ramekins in the baking dish, and slowly pour the hot water around them, up to just under the rims, taking care not to allow the water to come up over the tops. Bake at 325 degrees F, for about 45 minutes or until knife inserted comes out clean. Remove from the oven slowly to avoid splashing water into the ramekins and using an oven mitt, carefully remove each ramekin from the water. Sprinkle the reserved coconut over the top of each custard as a garnish. Let cool; can be served warm or cold.
Posted on: Tue, 19 Nov 2013 23:36:05 +0000
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