Baked Coconut Custard – a delicious recipe with sugar, heavy cream, coconut milk, vanilla bean paste, eggs, raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 3/4 cup sugar and 1/4 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Increase heat to medium. Boil, without stirring, for 8-10 mins or until rich golden brown (using a wet pastry brush, brush down sides of pan occasionally). Pour caramel into an 8-inch round cake pan.
2
Preheat the oven to 325u00b0F. Place cream, coconut milk and vanilla in a medium saucepan on medium heat. Bring to a simmer. Remove from heat.
3
Whisk eggs and remaining 3/4 cup sugar in a large heatproof bowl. Stir in hot cream mixture. Strain custard through a fine sieve over caramel in pan.
4
Place cake pan in a roasting pan. Pour enough boiling water into roasting pan to come halfway up side of cake pan.
5
Bake for 35-40 mins or until just set at center. Remove cake pan from water bath. Cool slightly. Cover with plastic wrap.
6
Refrigerate for 6 hours or overnight. Run a thin knife around rim of pan. Invert onto a serving plate. Decorate with raspberries and mint.
825
kcal
Calories
45
g
Fat
84
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 1/4 cups heavy cream, 14 ounces coconut milk, 1 teaspoon vanilla bean paste, and more.
Yes, Baked Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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