Baked Coconut Custard Recipe | Yummly

Baked Coconut Custard

RECIPESPLUS
7Ingredients
75Minutes
480Calories

Ingredients

US|METRIC
  • 1 1/2 cups sugar
  • 1 1/4 cups heavy cream
  • 14 ounces coconut milk
  • 1 teaspoon vanilla bean paste
  • 6 eggs (at room temperature)
  • raspberries (to serve)
  • fresh mint leaves (to decorate)
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    Directions

    1. Place 3/4 cup sugar and 1/4 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Increase heat to medium. Boil, without stirring, for 8-10 mins or until rich golden brown (using a wet pastry brush, brush down sides of pan occasionally). Pour caramel into an 8-inch round cake pan.
    2. Preheat the oven to 325°F. Place cream, coconut milk and vanilla in a medium saucepan on medium heat. Bring to a simmer. Remove from heat.
    3. Whisk eggs and remaining 3/4 cup sugar in a large heatproof bowl. Stir in hot cream mixture. Strain custard through a fine sieve over caramel in pan.
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    NutritionView More

    480Calories
    Sodium3% DV80mg
    Fat51% DV33g
    Protein14% DV7g
    Carbs15% DV45g
    Fiber8% DV2g
    Calories480Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol220mg73%
    Sodium80mg3%
    Potassium250mg7%
    Protein7g14%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber2g8%
    Sugars40g80%
    Vitamin A20%
    Vitamin C10%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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