Baked Coconut Egg Custard

A warm winter dessert that pleasantly warms you up and momentarily chases away all unnecessary worries.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 400 ml Milk, whole milk

  • 4 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 pinch Salt, table

  • 1 teaspoon Vanilla, extract, imitation

  • 40 g Coconut, flakes

  • pieces Powdered sugar

Steps

  1. In a separate pot, slowly heat the milk over moderate heat. Just before the milk boils, remove the pot from the heat. In a bowl, using a hand mixer, mix the eggs, sugar, and salt. Mix until you get a uniform, light yellow mixture. Then, while continuously mixing, slowly pour the hot milk into the egg mixture in a thin stream. Once all the milk is incorporated, mix in the coconut and vanilla extract.

  2. Distribute the egg mixture into greased molds and place them in a deep baking dish. Place the baking dish in the oven, then pour boiling water into the dish until it reaches halfway up the molds. Bake the dessert in the preheated oven for 45 minutes, or until a firm custard forms. Test the readiness with a thin knife inserted into the custard - if it comes out clean, the custard is ready.

  3. Remove the baking dish from the oven and carefully take the molds out of the dish. Let the custard cool slightly.

  4. Sprinkle the still warm custard with powdered sugar, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 205.81 kcal
  • Fat: 6.54 g
    • Saturated Fat: 2.09 g
  • Carbohydrates: 25.89 g
    • Sugars: 25.89 g
  • Protein: 8.63 g
  • Fiber: 0 g

Advice

Coconut flour can be toasted in a dry pan.