COCONUT CUP CUSTARDS

COCONUT CUP CUSTARDS

The caramel layer on the bottom of these custards will harden as it
cools, then melt again as the custard cooks.

Ingredients:
1 1/4 cups sugar, divided
1 (15-ounce) can unsweetened coconut milk
1/4 cup (about) whole milk or half-and-half
3 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract, dark rum or coconut rum
1/3 to 1/2 cup shredded unsweetened coconut, toasted, for garnish


The Junior League of Savannah’s new cookbook offers over 120 triple-tested recipes including this one for Coconut Cup Custard

Directions:

Preheat the oven to 350 degrees.

Cook 1/2 cup of the sugar in a small saucepan over medium-low heat
until it melts and browns. Watch carefully—once it begins to brown, it
can burn quickly. Divide the caramel among six (1/2-cup) ramekins or
custard cups.

Combine the coconut milk and enough whole milk in a measuring cup to
equal 2 cups. Combine with the remaining 3/4 cup sugar, the eggs, salt
and vanilla. Pour through a strainer 3 times. Pour over the caramel in
the ramekins.

Place the ramekins in a large baking dish and pour hot water around the
cups. Bake in the water bath for 40 minutes, or until firm. Cool on a
rack. Chill, covered, in the refrigerator for at least 2 hours before
serving. The custard can be made up to 2 days before serving but tastes
best served the day it is made.

To unmold the custards, run a knife around the inside edges of the
ramekins, then invert onto small plates. Garnish with toasted coconut.

Makes 6 servings.