Honey Coconut Custard Recipes

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.

Steps:

• Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
• With blender or food processor running, slowly pour in honey mixing to combine.
• Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
• Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.

Steps:

• Heat honey and milk in double boiler.
• Beat eggs and salt until thick.
• Add hot milk to yolks and return to boiler to finish cooking.
• When mixture coats silver spoon, remove from heat.
• Add vanilla and spices if desired.
• Chill before serving.

Steps:

• Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.