Coco Loco Custard – a delicious recipe with sugar, water, eggs, egg yolks, warm milk, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 cup sugar and 1/2 cup water in a 9-inch cakepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to cover bottom evenly.
2
Whisk together eggs, yolks, and remaining 1/2 cup sugar until blended. Gradually add milk, whisking constantly; stir in coconut, rum, and vanilla. Pour mixture into prepared pan. Cover with foil; place on a jellyroll pan. Add hot water to jellyroll pan to a depth of 1/4 to 1/2 inch.
3
Bake at 325u00b0 for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove from water, and uncover; cool in cakepan on a wire rack. Cover and chill 3 hours.
4
Run a knife around edge of custard to loosen; invert onto a serving plate. Garnish, if desired.
5
Note: 8 (4-ounce) custard cups may be substituted for cakepan. Caramelize sugar in heavy saucepan instead of cakepan.
573
kcal
Calories
17
g
Fat
84
g
Carbs
21
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 9 ingredients. The key ingredients include: 1 1/2 cups sugar, divided, 1/2 cup water, 3 large eggs, 2 egg yolks, and more.
Yes, Coco Loco 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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