Tante Becks Macaroon Coconut Custard Recipes

TANTE BECKS MACAROON COCONUT CUSTARD

Steps:

• Soften gelatin in 1/2 cup of water. Set aside.
• Combine milks, 11/2 cups water, sugar, eggs, & salt.
• Cook custard in a double boiler, stirring frequently until custard coats the spoon.
• Add gelatin, Kaluha, & coconut extract.
• Stir until smooth. Remove from the heat and cool, stirring occasionally.
• Line a 2-qt. dish(I prefer glass) with the macaroons.
• Cover with the custard. Chill until set.
• Garnish with whipped cream and toasted coconut.

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.