Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Try preparing the custards the night before. Just before serving, simply add whipped topping and coconut.

Recipe by Cooking Light April 1995


Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

2 servings


Ingredient Checklist


Instructions Checklist
  • Combine sugar and egg in a bowl, and stir with a wire whisk until well-blended. Set aside.

  • Heat milk over medium-low heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a wire whisk; stir in extract.

  • Divide the mixture evenly between 2 (6-ounce) custard cups. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour or until almost set (center will not be firm, but custard will set up as it chills). Remove cups from pan, and let cool. Cover and chill. Top each serving with 1 tablespoon whipped topping; sprinkle with 1 tablespoon toasted coconut.

Nutrition Facts

226 calories; calories from fat 26%; fat 6.5g; saturated fat 3.8g; mono fat 1.5g; poly fat 0.6g; protein 7.5g; carbohydrates 34.8g; fiber 0.3g; cholesterol 115mg; iron 0.6mg; sodium 112mg; calcium 167mg.