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Coconut Cream Custard

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Submitted by: rrjk90

 

This luscious custard recipe used coconut pudding thickened by cornstarch and flour, then flavored with plenty of vanilla. Before serving, sprinkle toasted coconut on top of the custard.
 

Ingredients

  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 2 tbsp. flour
  • 1/4 tsp. salt
  • 3 eggs
  • 3 cups milk
  • 1 tbsp. butter
  • 1 tbsp. vanilla extract
  • 1 1/4 cups sweetened flaked coconut (divided)

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Method

In medium saucepan, stir together sugar, cornstarch, flour, and salt; stir in eggs until well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk until mixture boils; cook and stir one minute more. Remove from heat; stir in butter, vanilla, and 3/4 cup of the coconut. Pour into 8 custard cups sprayed with nonstick spray. Cool then refrigerate several hours until set. Toast remaining coconut over low heat in a nonstick skillet. Sprinkle over custards to serve.

 

Notes:

 

Number of Servings: 8

 

Submitted by: rrjk90 ()

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