All-Star Coconut Custards*
Active 10 min; Total 1 1/2 hr
1 can (14 oz) unsweetened coconut milk (not cream of coconut)
1 1/2 cups heavy whipping cream
4 large eggs
2/3 cup sugar
1/4 tsp salt
Garnish: toasted coconut
Heat oven to 325° F. Arrange eight 6-oz ramekins or custard cups in a large roasting pan.
Heat coconut milk and cream until steamy. Remove from heat.
Whisk eggs, sugar and salt in a medium bowl until blended. Slowly, whisking constantly, pour in cream mixture. Skim any bubbles and foam off surface with a spoon.
Ladle into ramekins. Place pan in oven and carefully fill pan with hot water to come halfway up sides of ramekins.
Bake 30-35 minutes until a knife inserted in centers comes out clean. Lift ramekins to a wire rack to cool. Cover with plastic wrap and refrigerate until serving.
Serves 8. Per serving: 353 cal, 8 g pro, 20 g car, 0 g fiber, 30 g fat (20 g sat fat), 167 mg chol, 127 mg sod