Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

A prime make-ahead option, these delicately flavored custards make a light finish to a hearty Thanksgiving feast.

Recipe by Cooking Light November 2009

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Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
8 servings (serving size: 1 custard)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat 8 (6-ounce) custard cups or ramekins with cooking spray. Combine 1/2 cup sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Cook an additional 4 minutes or until golden (do not stir). Immediately pour into prepared ramekins, tipping quickly to coat bottoms of cups.

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  • Preheat oven to 300°.

  • Heat milk, coconut, and cardamom over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 15 minutes. Strain the milk mixture through a cheesecloth-lined sieve into a medium bowl. Gather edges of cheesecloth together; squeeze over bowl to release moisture. Discard solids.

  • Combine remaining 1/2 cup sugar, half-and-half, salt, and eggs in a large bowl; gradually add milk mixture, stirring constantly with a whisk. Divide mixture evenly among prepared custard cups. Place in a roasting pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Cool completely in water. Place plastic wrap on the surface of the custards; chill at least 6 hours. Loosen edges of custards. Invert the custard cups onto plates. Drizzle any remaining caramelized syrup over custards.

Nutrition Facts

213 calories; fat 8.2g; saturated fat 4.3g; mono fat 1.5g; poly fat 0.5g; protein 6g; carbohydrates 29.7g; fiber 0.1g; cholesterol 123mg; iron 0.5mg; sodium 133mg; calcium 114mg.
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