Coconut Lime Baked Custard (Print version)
A gentle water bath sets these coconut and lime custards into soft spoonable desserts.
# Ingredients:
Ingredients
01 -
400 ml canned coconut milk
02 -
200 ml whole milk
03 -
3 large eggs
04 -
90 g sugar
05 -
Zest of 1 lime
06 -
1 tsp vanilla extract
07 -
20 g shredded coconut
08 -
⅛ tsp salt
# Instructions:
01 -
Heat oven to 160°C / 325°F. Place six 150 ml ovenproof ramekins in a deep roasting pan. Heat a kettle of water.
02 -
Warm coconut milk and whole milk in a saucepan until steaming but not boiling. Whisk eggs, sugar and salt in a bowl until combined without making lots of foam.
03 -
Slowly pour warm milk into the eggs while whisking. Stir in lime zest and vanilla, then divide between the ramekins. Sprinkle shredded coconut over the tops.
04 -
Pour hot water into the roasting pan until it reaches halfway up the ramekins. Carefully transfer to the oven.
05 -
Bake 35–45 minutes until the edges are set and the centers have a gentle wobble rather than a liquid slosh.
06 -
Lift ramekins from the water bath and cool for about 60 minutes. Serve slightly warm, or refrigerate to chill fully before serving.
07 -
Refrigerate within two hours and keep covered for up to three days. If serving chilled, allow at least two hours in the refrigerator after the initial cooling.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.