Spicy Coconut Custard Recipes

COCONUT CUSTARD RECIPE

Steps:

• Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
• Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
• Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
• Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
• Cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

COCONUT TARRAGON CUSTARD WITH GRILLED PINEAPPLE

Steps:

• In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer. Let sit 5 minutes to infuse.
• In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Whisk in the cornstarch; then drizzle in the milk mixture while whisking. Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean. Bring to a boil, whisking constantly. Remove from the heat, stir in the coconut and butter to melt it. Place in a container over an ice bath and fold it to cool.
• Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.
• The custard keeps for up to 3 days, chilled and covered.
• Preheat a grill or indoor grill pan. Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked. Cool slightly.
• To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.

COCONUT CUSTARD

Steps:

• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

SPICY COCONUT CUSTARD

Steps:

• Preheat oven to warm 160C (315F).
• Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
• Bring to a simmer then reduce heat to very low.
• Leave for 5 minutes to let the spices flavour the liquid.
• Add the sugar and coconut milk.
• Return to low heat and stir until sugar is dissolved.
• Whisk the eggs and egg yolks together.
• Pour the spiced mixture over the eggs and stir well.
• Strain- discard the whole spices.
• Pour the custard mixture into eight 1/2 cup dishes.
• Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
• Bake for 45- 50 minutes.
• Remove the custards from the pan and serve hot or chilled.

COCONUT CUSTARD

Steps:

• Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.
• Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.
• Add enough water to reserved coconut liquid so that it measures 3 1/2 cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
• Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.
• In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.
• Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.

CARIBBEAN COCONUT CUSTARD

Steps:

• Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
• Add coconut.
• Whirl just to mix.
• Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
• Pour egg mixture into mold.
• Place both pans in a 350* oven.
• Fill bottom pan with boiling water to halfway up the sides of the mold.
• Bake until custard jiggles only slightly when shaken, about 50 minutes.
• Lift mold from water and place on rack.
• Let cool completely.
• Invert a plate on top and invert custard onto plate.
• Lift off mold.
• Serve or cover and chill for up to 2 days.
• Cut into wedges and serve with pineapple.

EASY THAI COCONUT CUSTARD

Steps:

• Preheat oven to 350°.
• Beat the eggs together, 1 at a time.
• Gradually add sugar, milk and salt; beat well.
• In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
• Pour mixture in a small casserole dish and bake 1/2 hour.
• When baked, brown custard under broiler.