Coconut Cream Custard

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.

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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)  

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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