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Toasted Coconut Custard

Gadget.Cook's picture
Ingredients
  Egg 3
  Light cream/Milk 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 2 Teaspoon
  Flaked coconut 1⁄4 Cup (4 tbs) (toasted)
Directions

Beat eggs with rotary beater or fork; stir in cream or milk, sugar, and vanilla.
Stir in coconut.
Divide mixture among 4 buttered 6-ounce custard cups.
Cover each loosely with foil.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange custard cups on rack.
Cover wok and steam about 10 minutes or till knife inserted in center of custard comes out clean.
Uncover; garnish with more toasted coconut, if desired.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Toasted
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Preparation Time: 
5 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1628 Calories from Fat 1227

% Daily Value*

Total Fat 140 g215.2%

Saturated Fat 86.4 g432.1%

Trans Fat 0 g

Cholesterol 1034.1 mg344.7%

Sodium 341.1 mg14.2%

Total Carbohydrates 68 g22.7%

Dietary Fiber 3.5 g13.9%

Sugars 54.3 g

Protein 28 g56.3%

Vitamin A 87.5% Vitamin C 4.1%

Calcium 33.5% Iron 19.9%

*Based on a 2000 Calorie diet

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Toasted Coconut Custard Recipe