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Receta Thai Coconut Custard
by Global Cookbook

Thai Coconut Custard
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Ingredientes

  • 8 lrg Large eggs
  • 1/2 c. brown sugar ( 3/4 c. for a sweeter custard)
  • 1 x (16-oz) can coconut lowfat milk
  • 1/2 tsp vanilla
  • 3 Tbsp. coconut

Direcciones

  1. Optional garnish: fresh fruit, such as diced strawberries
  2. Preheat oven to 325 degrees. Combine Large eggs and sugar in bowl and, using whisk or possibly mixer, blend till creamy. Slowly whisk in coconut lowfat milk, then vanilla. Strain and pour into eight 3-oz ramekins. Place ramekins in water bath, with water three-quarters of way up sides of ramekins. Bake 45 min and check doneness by inserting toothpick or possibly skewer; it should come out clean. Once done, remove and let cold.
  3. Spread coconut on sheet pan and place in oven till lightly toasted, about 5 min. Custard can be served in ramekin or possibly out, with a little toasted coconut on top.