Yay coconut custard! My mom used to make baked custard for dessert all the time and I loved it. This one contains less fat because it’s made with skim milk, and it is coconut-flavored per my kindergartener’s request.

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Coconut custard

Prep Time15

Cook Time20

Servings: 6

Ingredients

2 cups skim milk
2 large eggs
¼ cup sugar
2 teaspoon vanilla extract
½ teaspoon coconut extract
⅛ teaspoon salt

Instructions

Preheat the oven to 350 °F
Lightly spray 6 ramekins or glass custard cups with nonstick spray
In a small saucepan, heat the milk over medium high heat until very hot but not boiling, whisking constantly. We're looking to heat the meat to "scalding", which is when tiny bubbles appear around the edge and the top of the milk develops a film-like coating. At this point, remove the milk from heat.
Whisk the eggs, sugar, vanilla extract, coconut extract and salt together in a bowl. Gradually whisk in the milk mixture, a little bit at a time (we want to avoid cooking the eggs!)
Pour the mixture into the ramekins or custard cups
Set the ramekins or custard cups in a 13×9-inch baking pan. Pour hot tap water into the baking pan to a depth of one inch (about 4 cups – it's helpful to use a measuring cup with a spout on it for this task). This cooking-in-water is called a "bain marie"
Put the whole baking dish in the oven, uncovered, and bake for about 30-40 minutes, until a knife inserted into the middle a custard cup comes out clean.
Cool the custard for 20 minutes, then put each custard cup in the refrigerator until chilled.