Three Milks Coconut Custard
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Buttermilk1 cup
Coconut Milk1 cup
Milk1 cup
Water4
Eggs1 cup
White Sugar1 cup
Brown Sugar1 tsp
Salt1 tsp
Vanilla Extract1 tsp
Almond Extract1 tsp
Coconut ExtractDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs
3
Blend with an electric mixer just until smooth
4
If you over mix, bubbles will form on the surface of the custard
5
Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract
6
Pour into 8 custard cups or ramekins
7
Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish
8
Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes
9
Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out
10
The custard is done when a knife inserted into the center comes out clean
11
Remove ramekins from the water bath as soon as they are done, or they will continue to cook
12
You can leave the water bath in the oven until it cools off for safer removal