Wednesday, December 14, 2011

Coconut Custard

1 cup coconut cream
2/3 cup sugar
6 large eggs, lightly beaten
3 Tbsp. butter
Fresh fruit for topping

In a large sauce pan cook cream and sugar on medium heat until sugar is dissolved. Turn heat to low and add the eggs. Stir occasionally for 10 -12 minutes or until the mixture coats the back of a spoon.  Remove from heat and add butter. Pour into six 4” custard cups and put in a baking dish.  Add boiling water to the baking dish until half way up the side of the cups.  Bake at 325° for 30 to 40 minutes or until set.  Serve warm with fresh fruit on top.

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