Baked Coconut Cup Custard

Oxmoor House
6 servings


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1/4 cup plus 2 tablespoons grated coconut, divided
2 eggs, lightly beaten
2 cups milk
1/2 cup sugar
1/4 teaspoon vanilla extract
Sweetened whipped cream


Place 1 tablespoon coconut in bottom of six 6-ounce custard cups; set aside.

Combine eggs, milk, sugar, and vanilla in a medium mixing bowl; mix well. Pour into prepared custard cups, and place in a 13- x 9- x 2 - inch baking pan. Pour hot water into pan to a depth of 1 inch. Bake at 325° for 1 hour and 30 minutes or until a knife inserted halfway between center and edge of custard comes out clean. Remove cups from water immediately; cool to room temperature. Chill thoroughly. Dollop with sweetened whipped cream before serving.

Created date

February 2010