Creme Caramel Coconut Custard – a delicious recipe with sugar, sugar, O Lakes Eggs, coconut, cream of coconut, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325 degrees F.
2
Cook 1/2 cup sugar in 10-inch skillet over medium heat 9-12 minutes or just until sugar melts and begins to turn brown.
3
(Do not over cook.)
4
Pour about 1 1/2 teaspoons into each of 6 (6-ounce) custard cups or ramekins.
5
Stir 1/4 cup sugar gradually into egg yolks with whisk in bowl.
6
Gradually whisk all remaining custard ingredients into egg mixture.
7
Pour on top of caramel in custard cups.
8
Place custard cups in 13x9-inch baking pan; place pan on oven rack.
9
Pour hot water into baking pan around custard cups to 1-inch depth.
10
Bake 50-60 minutes or until knife inserted in center comes out clean.
11
Invert custards onto individual dessert plates; garnish with toasted coconut.
12
Serve warm or cool.
13
Store refrigerated.
466
kcal
Calories
26
g
Fat
40
g
Carbs
20
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 8 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup sugar, 6 Land O Lakes Eggs (yolks only), 1 1/2 cups Land O Lakes Half & Half, and more.
Yes, Creme Caramel 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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