Baked Coconut Custard Recipe

4.07 from 31 votes

This baked custard makes use of milk and fresh eggs for part of a nutrient dense breakfast or a healthy dessert.

Course Breakfast, Dessert

Prep Time 15

Cook Time 40

Total Time 55

Servings custards

Calories 152kcal

Author Heather Dessinger

Preheat the oven to 325°F.
Lightly grease five 4 ounce ramekins with butter and set aside.
If using egg yolks only, separate the egg whites from the egg yolks. Save the whites for another recipe.
Place the egg yolks, or whole eggs if using, in a medium size bowl.
Beat well.
Add all the remaining ingredients and whisk to combine.
Pour an equal amount into each ramekin.
Place the filled ramekins in a glass baking dish.
Pour enough water into the baking dish, outside the ramekins, to fill about halfway.
Carefully place the baking dish filled with ramekins and water into the preheated oven.
Bake 40 minutes or until a butter knife inserted in the center comes out clean.
Remove from the oven and allow to cool slightly before enjoying warm or putting in the refrigerator to chill completely.
Refrigerate leftovers.

This recipe uses 4 ounce ramekins or canning jars. If using larger ramekins, increase the cook time slightly.
You can drizzle the finished custards with a little more maple syrup for additional sweetness, top with fresh berries, or sprinkle with sugar and caramelize with a torch for a creme brulee.