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Coconut Custard a la Jena Marie




Source of Recipe


Jena Buttimer

2 cups heavy cream
6 egg yolks
1/2 cup perfect blend sweetener (you can use any sweetener to equal 1/2
cup of sugar)
1 tablespoon Da Vinci Vanilla syrup (you can use any of your favorite
flavors, I bet banana would be good!)
2 1/2 oz. unsweetened coconut (1/2 5 oz. bag)

You will need:
1 small pot
1 medium bowl
1 whisk
1 1/2 quart souffle dish or 4 ramekins
1 larger pan with high sides that the souffle dish will fit in
1 larger strainer

To make:
Preheat oven to 350 degrees.
Heat heavy cream until just beginning to boil
Whisk egg yolks and sweetener until mixed. Add Da Vinci syrup and whisk
until blended.
When heavy cream is boiling, pour SLOWLY into the yolks while stirring.
Stir until all is mixed well.
Stir in coconut.
Pour into souffle dish or ramekins.
Set custard into larger pan and set on lowest rack in oven. Pour enough
water into pan to come half way up the sides of the custard dish.
Bake for 25 minutes. Custard should be just barely set. Watch carefully
near the end. If top is browning, place a sheet of foil over the dish.
Let cool if you can wait that long! I can't so I eat it warm.