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Custard: Baked Coconut Custards

Source of Recipe

Cooking Light, April 1995, page 109


List of Ingredients

1/4 cup sugar
1 egg
1 cup 1% low-fat milk
1/2 teaspoon coconut extract
2 tablespoons cool whip Lite -- thawed
2 tablespoons flaked sweetened coconut -- toasted


Recipe

Combine sugar and egg in a bowl, and stir with a wire whisk until well- blended. Set aside. Heat milk over medium-low heat in a small heavy saucepan to 180ºF or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a wire whisk; stir in extract. Divide the mixture evenly between 2 (6-ounce) custard cups.

Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325ºF for 1 hour or until almost set (center will not be firm, but custard will set up as it chills). Remove cups from pan, and let cool. Cover and chill. Top each serving with 1 tablespoon whipped topping; sprinkle with 1 tablespoon toasted coconut. Yield: 2 servings. NOTES : Try preparing the custards the night before. Just before serving, simply add whipped topping and coconut.