BAKED COCONUT EGG CUSTARD
Like a coconut custard pie without the crust. To make individual custards, see NOTE at end of directions.
Provided by Mikekey *
Categories Puddings
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350F. Boil 2-3 cups water. Place a 1 1/2 quart casserole in an oblong baking dish. Lightly coat the casserole with nonstick cooking spray.
- 2. In a medium bowl, whisk eggs, sugar and salt until blended.
- 3. In a medium saucepan, heat milk to just below simmering over medium heat.
- 4. Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
- 5. Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
- 6. Bake 45-50 minutes, or until knife inserted into center comes out clean.
- 7. Remove casserole to a wire rack and cool 1 hour.
- 8. Serve with whipped topping, if desired. Refrigerate leftovers.
- 9. NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.
HOMEMADE BAKED EGG CUSTARD
This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.
Provided by AMThornton
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
MANGO TART WITH COCONUT CUSTARD
Steps:
- Preheat the oven to 325 degrees F.
- Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
- Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
- Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
- To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
- Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
- To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
- Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.
COCONUT CUSTARD PIE I
Coconut custard - best tasting pie ever!
Provided by Lesley
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
- Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g
EGG CUSTARD
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
More about "baked coconut egg custard recipes"
QUINDIM (BRAZILIAN COCONUT EGG CUSTARD) - EASY AND DELISH
From easyanddelish.com
4.7/5 (11)Total Time 35 minsCategory DessertCalories 186 per serving
- Preheat oven to 350 °F (180 °F). Grease with butter (or butter-flavor cooking spray) a 12 standard muffin tin or a 6-inch (15 cm) ring mold pan, and sprinkled with sugar (both bottom and sides). Reserve.
- Pass the yolks through a sieve to remove their skin. Then, in a large bowl, whisk together the egg yolks, both coconut milk and flakes, sugar, and also the liqueur/extract if desired until mixture is homogeneous. Pour into the prepared pan, about ¾ full.
- Bake for 25-30 minutes (muffin tin) or 50-60 minutes (medium ring mold pan for quindão) in a bain-marie, or until top is set and a toothpick inserted into the center comes out clean. For the bain-marie, place the pan in a larger pan with boiling water. Make sure water comes halfway up the side of the quindim pan.
- Remove from the oven and let the pan cool down a bit on a rack, about 5 minutes. Place a baking sheet (for quindins) or a platter (for quindão) over the tin or the ring pan and invert the warm custard onto it. It is crucial not to unmold the custard hot, because it will break, or cold, because it will not leave the pan easily. If needed, run a small knife gently around the edges to help unmold the custard. The coconut "crust" will be on the bottom of the dessert once inverted onto a plate.
COCONUT CUSTARD RECIPE (FROM SCRATCH) | SUGAR GEEK SHOW
From sugargeekshow.com
4.9/5 (53)Total Time 15 minsCategory DessertCalories 597 per serving
- Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
- Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
EASY COCONUT CUSTARD RECIPE (FOR BREAKFAST OR DESSERT)
From mommypotamus.com
4.1/5 (22)Total Time 55 minsCategory Breakfast, DessertCalories 152 per serving
QUINDIM (BRAZILIAN COCONUT EGG CUSTARDS) RECIPE
From foodandwine.com
CLASSIC EGG CUSTARD PIE RECIPE WITH AN EASY LARD CRUST
From sizzlingeats.com
BAKED EGG CUSTARD | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
EASY BAKED CUSTARD RECIPE WITH NUTMEG TOPPING
From thespruceeats.com
BAKED CUSTARD RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
BAKED COCONUT | TASTEMADE
From tastemade.com
BAKED COCONUT CUSTARDS RECIPE | MYRECIPES
From myrecipes.com
BAKED EGG CUSTARD - MY COUNTRY TABLE
From mycountrytable.com
COCONUT CUSTARD PIE RECIPE - JESSICA GAVIN
From jessicagavin.com
BAKED COCONUT EGG CUSTARD RECIPES
From tfrecipes.com
BAKED COCONUT CUSTARD | THE ENGLISH KITCHEN
From theenglishkitchen.co
10 QUICK AND EASY EASTER DESSERT RECIPES TO TRY IN 2023!
From retable.io
COCONUT EGG CUSTARD [LOW CARB & KETO ] - RESOLUTION EATS
From resolutioneats.com
CRACKING TIPS (AND RECIPES) TO COOK PERFECT EGGS, EVERY TIME
From msn.com
BAKED EGG CUSTARD — GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
You'll also love