Best Egg And Coconut Custard Jellies Recipes

COCONUT CUSTARD RECIPE

Steps:

• Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
• Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
• Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
• Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
• Cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

BAKED COCONUT EGG CUSTARD

Steps:

• 1. Preheat oven to 350F. Boil 2-3 cups water. Place a 1 1/2 quart casserole in an oblong baking dish. Lightly coat the casserole with nonstick cooking spray.
• 2. In a medium bowl, whisk eggs, sugar and salt until blended.
• 3. In a medium saucepan, heat milk to just below simmering over medium heat.
• 4. Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
• 5. Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
• 6. Bake 45-50 minutes, or until knife inserted into center comes out clean.
• 7. Remove casserole to a wire rack and cool 1 hour.
• 8. Serve with whipped topping, if desired. Refrigerate leftovers.
• 9. NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.